All knives come with one free sharpening. Avoid using on frozen foods and on bones.
*Engraving samples
SANTOKU (San – 3 & Toku – benefit):
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
Aogami Super steel
Blade core oxidizes
3 Layers blade
Pakka wood handle
Hardness 63 HRC + /- 1
Made in Japan
Fully Hand Forged by Master Blacksmiths at Ryusen Hamono
Maker: Ryusen Hamono
Steel: SPG2
Blade: 99 Layers
Handle: Stabilized Poplar Wood
Hardness: 62± One of the Sharpest Edge
Made in Japan