The Superior Series consists of 2.0-2.5mm thin blades for less wedging into cuts but with a slightly stiffer feel than the Original Series. These knives are made using the Superior steel which has an additional processing step called sub-zero tempering for better edge retention than the Original steel. The elevated handle, rounded tip, and hole in the blade were carried over from the Original series and are designed for better knuckle clearance, safety, and for hanging the knife, respectively
Features:-
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Features a thin, razor-sharp blade made of extra-hard high-carbon Molybdenum Vanadium alloy
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Sub-zero tempered for excellent edge retention; rust and stain resistant
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Sand-blasted strip along edge puts small pockets of air between the knife and food, reducing drag
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Large, comfortable Pakkawood handles are elevated for extra clearance
- Hardness:-±61
- 15° blade angle
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Made in Japan
The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut. Function – Slicing and carving of meat and fish without bones. Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available) Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.
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