This collection is named after the original bullet train – fast, smooth and efficient.
A single layer of High Carbon Stain Resistant Steel is forged to create an ultra-sharp edge that is enduring and relatively easy to maintain. The finish on these knives is called Nashiji (pear skin) and reduces the sticking of foods with high levels of fat, oil or starch.
Made in the knife making the city of Seki in Gifu prefecture by a long-established factory, the cold-forged blades are a great introduction to the qualities of Japanese knives at a very accessible price. The knives have a half tang and 2 rivets with Pakka Wood handles.
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.
).
Reviews
There are no reviews yet.