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.Sujihiki & Slicers: The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut. Function – Slicing and carving of meat and fish without bones. Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available) Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.