A knife series that reflects the beauty and functionality of Japanese craftsmanship at the highest level. Hand forged by master blacksmiths at Ryusen Hamono. This 99 Layer blade has center core of SPG2 Powder steel. SPG2 steel is renowned for its ability to be sharpen, whist that is also extremely enduring. This knife can be resharpened easily on 800/5000- or similar Wheatstone. Fully Hand Forged by Master blacksmiths at Ryusen Hamono Maker: Ryusen Hamono Steel: SPG2 Blade: 99 Layers Handle: Stabilized Poplar Wood Hardness: 62± One of the Sharpest Edge Made in Japan 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. Bunka: This shape has an edge profile similar to a Santoku but with a very pointed tip. Ideal where the tip is needed for very precise fruit and vegetable carving or piercing soft foods. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 160mm to 240mm. Tip: With the acutely pointed tip more care is required than a Santoku or Gyuto to avoid breaking the tip.
All knives come with one free sharpening. Avoid using on frozen foods and on bones.