Blade Material: AUS10 three-layer steel is easy to sharpen, and the material gives the blade hardness. The craftsmen of Tsubame-Sanjo created a thin and sharp edge. The resin handle is gentle on the hands, has high resistance to heat, and is highly durable. It is dishwasher and dryer safe, making its maintenance easy.
Grinding: AUS-10 is used as the core material of the three-layer steel. Three-layer steel is easy to sharpen, and the material gives the blade hardness. It is the optimum special stainless blade steel that provides sharpness, which satisfies the needs of professional cooks.
A balanced design: A thin and sharp edge by “grinding” and “sharpening by hand.” The sharp edge minimizes friction when cutting food and achieves a smooth cut.
We optimized the weight of the knife and its center of gravity. The heaviness of the knife will allow the user to easily dice or cut food into strips. At the same time, the knife is light enough, so it will not tire the wrists when peeling vegetables.
Handle: The root of the handle is narrow and the end is thicker, so the knife is easy to grip. The resin handle is gentle on the hands, has high resistance to heat, and is highly durable. It is dishwasher and dryer safe, making its maintenance easy.
Blade: AUS10 Clad Stainless Steel
Handle: PP,Nylon
The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.
Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.
Normal length – 150mm
Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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