This collection is a hot roll forged from three-layer steel. With a central core of AUS 10 laminated with SUS 410, these knives are finished with a machine hammered tsuchime.
The core of AUS 10 holds a magnificent edge that is consummately easy to sharpen whilst the soft outer layers will be very simple to thin in years to come resulting in a knife that will give many years of super-sharp service. The tsuchime finish means that the blade is less prone to sticking to oily, fatty or starchy food.
Since its introduction a couple of years ago these have become one of our most popular ranges with busy chefs.
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.
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