As many of our chefs work in environments where the knife is used very heavily and often 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.
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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