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.Sujihiki & Slicers: The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut. Function – Slicing and carving of meat and fish without bones. Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available) Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.