JKC 63 Layer Sujihiki

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.

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.