Terukazu Takamura is a 3rd generation blacksmith working from his small workshop, with another 7 blacksmiths, in Takefu Village, Fukui Prefecture. This team of outstanding blacksmiths have been making hand-forged knives of the highest quality. Very demanding chefs all over the world swear by these ‘uber’ knives and many say that they are the sharpest knives with the most enduring edges that they have ever found. The super-thin blades are forged from 3 layer steel with an R2 Powder Steel core. With a hardness of 62:64 HRC, the resulting knife is not only scary sharp but has inherited toughness that far exceeds knives of similarly hard steel. We often hear from regular users that you cannot feel the AKA knife cutting as it is so smooth it feels like cutting air! The handles are laminated hardwood with Silicon injection and extremely durable.Utility: 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.
All knives come with one free sharpening. Avoid using on frozen foods and on bones.