After finishing an apprenticeship of several years with one the most respected blacksmiths in japan, Takeshi Saji, Master Blacksmith Yuta Katayama has started his own forge under the guidance of Saji San. With 700-year heritage of forging fine blades, master smiths hailing from Echinzen are among the most respected blacksmiths in japan. Katayama san forges knives using traditional techniques perfected over centuries that are worthy of a prodigy of Saji San. The blades in this series are crafted by method known as ‘Nimai-Hiroge’, in which layers of varying steels are stacked on the top of each other and beaten by belt hammer to create a knife with a dense structure that has all the qualities of a great kitchen knife surgical sharpness, long edge endurance, perfect balance and easy to maintain.
The stunning Ironwood handle provides a comfortable and easy grip resulting in strain free and comfortable prolonged use over many years. The core metal is made of super gold 2, a powdered high-speed steel. This steel is a favourite of many famous chefs. It is valued for its relatively easy sharpening while its hardness is quite high. Furthermore, it can produce a long-lasting sharp edge. The handle colour varies from light to quite deep ochre.#
Maintenance:
- Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items.
- Using soap/washing up liquid to clean and wipe with a sponge. Not dishwasher safe.
- These knives are quite easy to sharpen on an M150 Water Wheel, fine diamond steel, and up to 4000 or below grit whetstone (available in the Sharpening accessories section).
).
Reviews
There are no reviews yet.