Made by the master blacksmiths of Tojiro, these are custom handmade knives exclusively for the Japanese Knife Company. Working from a small forge near the main factory these outstanding blacksmiths take a small billet of an exclusive 63 Layer steel with a VG10 core and hand-hammered to create blades of outstanding beauty and ultimate functionality.
Being totally hammered by hand, the density of the very thin core is high and therefore the edge retention and toughness is amongst the best we have experienced any knife of this sharpness.
Hardened to an outstanding 62:64 HRC these blades are consummately easy to maintain.
The Handles are also handcrafted from DuPont Corian for a smooth, modern look accentuated by red lines on either side of the tang.
These are amongst the highest grade of handmade Japanese knives.
Utility: 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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