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.
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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