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.
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.
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