These ultra-sharp knives are forged from High Carbon Steel. This steel assures the sharpness of the knife is surgical whilst being consummately easy to resharpen. They have been specially made for us by a long-established factory in Seki city that produces a very quality knife for department stores and chain stores in Japan.
SPECIAL NOTES: 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.
NOTE: These blades are made with Shirogami Steel (Carbon steel core) and Iron clad which means these blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section).
These knives are very easy to sharpen on a KC100 Water Wheel, diamond steel or a 1000 grit whetstone.
Shirogami Steel (Carbon Steel)
Iron Clad (Whole Blade Rusts)
Rust Removing Cream Included
Wooden Handle
Made in Japan
The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc.
Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables.
Normal length – 160mm to 180mm
Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
SANTOKU (San – 3 & Toku – benefit): This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 165mm to 180mm (smaller 140mm are available in a few collections) Tip: The 170mm/180mm is the most popular multipurpose knife.
Rust Removing Cream:
For removing the rust and polishing the blade.
HOW TO USE :-
- Apply a small amount to a clean cloth or kitchen towel and rub with medium pressure.
- Then wipe off the paste from the metal surface with a clean cloth.
- Wash the blade and wipe it dry straightway
ATTENTION :-
- DO NOT USE THIS FOR ANOTHER PURPOSE.
- KEEP THIS PRODUCT OUT OF CHILDREN’S REACH AT ALL TIMES.
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