“Izutsuki” is the name of an original series of knives made by Kiya Hamono 225 years ago in the Edo Period. Today the brand is used for a 23 Layer Damascus hand forged blade series that has a central core of Yasuki Shirogami 2 with 11 layers of Iron cladding on each side.
The resulting knife is handled with a Pakkawood ferrule and a Morado wood handle. The grind is particularly thin facilitating an edge of extraordinary sharpness that is easy to resharpen. Please Note: The handle color varies from light to quite deep ochre.
Maintenance:
• Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items. Not dishwasher safe.
• Please note these are very high-carbon knives with an edge that will oxidize which can be reduced and removed with the use of rust-removing cream and camellia oil which are available in our maintenance section.
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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