The Senzo Collection knives are constructed from a 69-layer complex Damascus with a VG10 core. These outstanding knives exemplify Japanese sharpness but with more weight than associated with most Japanese knives. The surgically sharp edge is easy to maintain and will outperform most other knives in this price bracket. The added weight has been achieved by cold forging the blade from a thicker than normal blank (4mm) and compressing it with 3000 pounds per sq. in. of pressure and then pressed again with a Tsuchime mold. The resulting knife is both dense (extremely tough) and breathtakingly sharp with indents on the top part of the knife that reduces the sticking of fatty, oily, or starchy foods. The stainless bolster and oval hardwood handle have a thin red ring of a heat-resistant polymer between them that acts as a cushion if the steel bolster and wood handle expand and contract differently in extreme conditions.
The Senzo Collection is destined to be the benchmark against which most other commercially produced knives will be judged.
This shape is primarily for peeling, paring, or cutting in the hand rather than on aboard. Used for tasks where a larger knife would be tricky or unsafe.
Function – Primarily for peeling and paring vegetables in the hand.
Normal lengths – 90mm to 135mm.
Tip: This knife is a MUST for every kitchen and the ideal partner to a larger chef’s knife.
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Don Reid. (verified owner) –
My third Senzo knife from JKC, which is recommendation enough.