We present here a collection of OKA Multi Layers knives that are hand forged by Katsushige Anryu who is rightfully proud of being one of the founders of Takefu Knife Village. His family started making knives in the early 1870’s. Katsushige is now the fourth generation to continue this legacy. He started apprenticing under his father, Katsutoshi Anryu, after graduating high school in 1959 and now with well over 50 years of experience, he continues to forge incredible blades. Anryu san is always striving to make better knives that in turn make the cooking process that much more enjoyable.
As many of our more modern clients prefer a stainless knife, we requested that these knives were crafted with a VG10 core (HRC is 60-62) Handle is made of Rosewood with the sliver ring collar.
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.
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