Knife Functions
Showing 1–24 of 48 results
Souryurin Petty 135mm
Senzo T Set of 2
Ryusen Kai Petty 135mm
Oishi VG10 69 Layer Utility 135mm
Katakami VG10 Utility 150mm
Tsune VG10 33 Layers (Set of 3)
Tojiro Basic 3 Layer VG10 Utility 135mm- No Bolster
Yasuo Black Utility 120mm
Tanganryu Ryusen VG10 67 Layers Utility
Minamoto 33 layers VG10 Utility
Murato Classic Utility
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.Â
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood