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.
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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