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.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.