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 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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