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 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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