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.
SANTOKU (San – 3 & Toku – benefit): This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 165mm to 180mm (smaller 140mm are available in a few collections) Tip: The 170mm/180mm is the most popular multipurpose knife.