Beautifully Hammer finished “Tsuchime” knives which have an extremely sharp Aogami-2(Blue steel#2) cutting core, clad-blade in stainless steel (SUS410 stainless steel) provides excellent edge retention, HRC 61-62 and are extremely easy to resharpen.
Aogami 2 is High Carbon steel with Tungsten therefore the exposed edge below the Hagane line will oxidise but is very enduring and easy to sharpen.
The Tsuchime finish also allows releasing from the blade far more easily than a smooth finish.
HANDLE: Pakka Plywood w/ Stainless steel bolster
These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section). These knives are very easy to sharpen on a KC100 Water Wheel, diamond steel or a 1000 grit whetstone.
GYUTO (Gyu – cow & To – sword):
This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.
Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.
Normal length – 180mm to 300mm.
Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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