Over the past 10 years or so, VG10 (a High Carbon Super steel) has been used in the manufacture of the high-end knife by the best makers. Whilst this is a fantastic material when forged to create a high-density blade to add toughness it can be harder to re-sharpen than the normal Japanese hot forged that are used with a ‘soft’ hand.
As many of our chefs work in environments where the knife is used very heavily and often abused! We wanted a knife capable of withstanding such conditions whilst still capable of razor-edge sharpness that is easy to maintain.
In conjunction with the workshop in Seki that makes our Yasuo Collection we decided to cold forge a 3 layer steel with an AUS 10 core rather than the VG10 of the 33 layers Yasuo Series. AUS 10 is easier to sharpen but than VG10 and to increase the toughness of we use 3 layers rather than 33 Layer steel, so the core is thicker and with the cold forging the crystalline structure is denser.
Chefs are reporting that at under £100 for a Santoku this is an amazing knife and sure to delight the most fastidious user.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.