All knives come with one free sharpening. Avoid using on frozen food and on bones.
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.
The Sujihiki is a long narrow blade designed for slicing any raw or cooked flesh (meat, poultry, game & fish) with consummate ease. The reduced surface area means that even the most fatty or oily flesh does not stick to the side of the blade. Whether you are preparing see through slices of Carpaccio, carving the Sunday joint or portioning fish this knife will make any flesh cutting task really simple. Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain. The 35 layers not only make these blades aesthetically appealing but add immense strength thus facilitating a thinner, yet stronger, and therefore sharper blade. The thinness of the hard central core and s The central core of the 35 layer JKC Tamahagane Damascus steel is a High Carbon Super Steel known as VG10. This High Carbon Super Steel has the highest recommendations in the production of knives by authorities such as the British Steel Confederation and the Solingen Institute of Steel. The JKC 35 Layer Tamahagane Collection blades have all been hardened to an outstanding 60:62 HRC and with the inclusion of Cobalt in the alloy are easier to maintain than most Stainless High Carbon or other VG10 blades. The ergonomic traditional handles are composed of Ebony black Pakkawood, a laminated hard wood with silicon injection, which is reserved for only the finest knives and secured to the tang by three steel rivets for ultimate durability.
SPECIAL NOTES: Hand wash only. Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.