JKC 63 Layer Set of 2 ( Santoku & Nakiri )

The JKC 63 Layer Damascus Collection is forged by sandwiching a sheet of High Carbon Chrome Vanadium (HCCV) stainless steel between 31 Layers of Nickel stainless on either side. The HCCV central core has .8% – .95% Carbon and the ability to hold a considerably more enduring edge (usually 40% – 60% longer) than the finest Western knives. The multiple layers are twisted drilled and compressed several times during the layering process; once ground and treated with Aqua Regia (a mild acid solution), intricate wood like patterns appear that mesmerise the eye.
The final tempering to 58:60 HRC a blade capable of being honed to an edge so sharp it would be at home in any surgeons hand. The soft 31 layers on either side protect the fine central core. The inherent quality of the HCCV steel to produce small carbides combined with the softness of the outer layers makes this one of the easiest knives to re sharpen. Furthermore, the small carbides produce an ultra silky smooth edge rendering textures virtually imperceptible.

Sets Includes:-

• 1 x Nakiri 160mm
• 1 x Santoku 160mm

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.

Naikiri:

The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc.
Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables.
Normal length – 160mm to 180mm
Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.