Made by the master blacksmiths of a small family forge based in Sanjo, these totally handmade knives are exclusively crafted for the Japanese Knife Company. The outstanding blacksmiths take a small billet of an exclusive 33 Layer Waved Pattern Damascus steel with a VG10 core that is hammer forged and then hands sharpened to create blades of stunning functionality and beauty. With expert heat treatment, the result is ultimate sharpness and long edge retention which whilst being hardened to an outstanding 62 HRC are still consummately easy to maintain.
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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