Currently, R2 or SG2, with Super Aogami, is amongst the most popular steels for the making of the highest quality of culinary knives. Extra rich in Carbon and Molybdenum, this Super Steel has inclusion of a high percentage of powdered Chromium, which not only allows the final knife to be stainless but very easy to sharpen. The extremely high Carbon content allows the blacksmith to temper the blade to the highest levels of hardness. The Micro Carbide structure of this Super Steel results in a blade of unparalleled smoothness and strength.
JKC, as market leaders, are always looking to bring to our clients the very best and rare knives available. To this end we have asked one of our premier blacksmith and his team to create a knife that meets every criterion that is important – surgical sharpness, unmatched edge retention, easy to sharpen, beautifully balanced, stunning aesthetics – in other words, the ultimate tool that is a true ‘Object of Desire’.
Here is the result – a 101 Layer R2 Powder Steel totally handmade series of knives.
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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