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.
The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc.
Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables.
Normal length – 160mm to 180mm
Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
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