As many of our chefs work in environments where their knives are heavily used and sometimes abused, we wanted to create a blade capable of withstanding these conditions as well as capable of enduring razor-edge sharpness that is easy to maintain. JKC AUS 10 Series is the answer.
Our goal was achieved by utilising a stain resistant High Carbon Steel (AUS 10), sandwiched between 2 layers of soft stainless steel. The hard central core facilitates surgical sharpness, whilst the soft outer layers make the knife consummately easy to resharpen and grind over many years of heavy use. For economy, the laminated steel is pre forged into sheets that are laser cut to the final shape prior to expert tempering, grinding, hand sharpening and finishing. The result is a knife of outstanding quality that is comparable to many at a much higher cost.
The handles are made of natural finished brown Pakkawood attached with 3 rivets to a full tang for comfort and perfect balance.
This shape is primarily for peeling, paring, or cutting in the hand rather than on aboard. Used for tasks where a larger knife would be tricky or unsafe.
Function – Primarily for peeling and paring vegetables in the hand.
Normal lengths – 90mm to 135mm.
Tip: This knife is a MUST for every kitchen and the ideal partner to a larger chef’s knife.
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Nigel Newnham (verified owner) –
The knife is OK, but not appreciably sharper than Robert Welch knives we already have. Poor value at nearly £70 for 1 small knife
Lynnie Seib (verified owner) –
I am building up a set of knives for my god son who is a great cook. Every year a different knife engraved with his name, a lovely touch. He loves all of the knives he has received..