Inspired by the traditional Japanese octagon handle shape, this series even features a softly twisted octagon design for a more secure grip, which is a part of special design of JKC. The blade displays 69 layers of Damascus steel in a stunning way. Coresteel refers to the 25% of components that make up the center of layers. Two steel layers of varying hardness make up theremaining 75% of the components. Both core steel’s sides are compressed alternately with soft and hard steel. By usingspecific techniques, the blade is made to resemble wave patterns. Core is made of VG-10 stainless steel. VG-10 is a somewhat tougher material, with an HRC (a measure of steel’s hardness) of roughly 60. As a result of its resistance to wear, steel retains its sharpness for longer. Pakkawood is made of resin-compressed thin wood layers. This element makes the material more resilient than natural wood. The stunning, incredibly sturdy, easily cleanable, and Naturally finished White Pakkawood handle offers comfort and the ideal balance.
Sujihiki & Slicers: The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.
Function: Slicing and carving of meat and fish without bones.
Normal length: 240mm to 300mm (a few smaller 180mm and longer 330mm are available)
Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.
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