Made by the Aoki Hamono in Sakai, here is a range of knives that are as beautiful as they are functional. Hand made from a patented 33 Layer steel with a High Carbon VG10 Super Steel core these are amongst the sharpest knives to come from Japan. The hammered finish on the top half of the blade means that sticky foods do not adhere heavily and make slicing dicing and chopping of both vegetable and flesh a pleasurable task. With an ergonomic Mahogany handle and smooth bolster, they are amazingly comfortable during prolonged use.
The sharpening, with the ultra-thin core, is very easy and remains so over the many years this knife is designed to be used in a busy kitchen.
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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