Hand forged by Master Blacksmith Sirou Kamo this 3 layer clad Aogami Super (Blue Super Steel) collection is amongst the finest examples of Takefu Hot Forging. This blade forged with High Carbon central core pf Aogami Super clad in soft stainless (for easy sharpening) and surfaced with black oxide (normally done on iron steel to reduce rusting). After final quenching, the blade achieves an outstanding 62:64 HRC hardness and the ultra-thin, light blade cuts like a surgeon’s scalpel whilst being extremely easy to re-sharpen. These knives are very easy to resharpen on KC 100 Water Wheel, diamond steel or a 1000 grit whestone. As the blade is constructed from traditional carbon steel it needs to be washed dried and oiled immediately to prevent excessive oxidisation. Without this care these blades will oxidise.
This shape has an edge profile similar to a Santoku but with a very pointed tip. Ideal where the tip is needed for very precise fruit and vegetable carving or piercing soft foods.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 160mm to 240mm.
Tip: With the acutely pointed tip more care is required than a Santoku or Gyuto to avoid breaking the tip.
).
Reviews
There are no reviews yet.