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.
The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.
Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.
Normal length – 150mm
Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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