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.
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.
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