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.
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.
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