This knife has 16 layers of soft stainless steel on each side of a hard central core of VG10, a High Carbon Super Steel, that is capable of holding it’s surgically sharp edge for long periods with minimal maintenance.
By utilising a special process called ‘sub-zero heat treatment’ that cools the blade to -70 ° C or lower after quenching, both hardness and robustness are increased, whilst imbuing toughness that resists chipping.
The ‘Hamaguri (clam shell)’ grind of the knife not only facilitate outstanding sharpness and enhanced edge retention, but also makes it easy to re-sharpen.
The handle is made of “Micarta”, a product created by applying high pressure to multiple layers of cotton linen injected with silicon, it is very hard wearing and water resistant (NOT DISHWASHER SAFE) with the organic feel unique to natural materials.
The bolster and blade are joined seamlessly to the ergonomic handle and secured with two rivets for extended stress free use with perfect balance.
This shape is primarily for peeling, paring, or cutting in the hand rather than on aboard. Used for tasks where a larger knife would be tricky or unsafe.
Function – Primarily for peeling and paring vegetables in the hand.
Normal lengths – 90mm to 135mm.
Tip: This knife is a MUST for every kitchen and the ideal partner to a larger chef’s knife.
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