This new series is a hybrid version of the acclaimed 3 layer Blazen SRS15 Series which had a Western 3 rivet handle and a polished finish made by the legendary Ryusen Forge. The new edition has a traditional Japanese handle made of polished Walnut with SG2 Powder Steel Core and a ‘Soft Tsuchime’ Nashiji finish. The SG2 core has the capacity to be tempered to a very high level of hardness (62:64 HRC) thus sharpened to a surgically sharp edge that is very enduring. The super thin blades are easy to sharpen. The undulating ‘Soft Tsuchime’ Nashiji finish allows oily / fatty foods to be released from the knife without sticking and the polished Walnut handle add a touch of luxury that is ergonomically sound. The overall functionality and aesthetic is in keeping with uncompromising Japanese standards. GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
All knives come with one free sharpening. Avoid using on frozen foods and on bones.
There are no reviews yet.