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 Naikiri: The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc. Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables. Normal length – 160mm to 180mm Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
All knives come with one free sharpening. Avoid using on frozen foods and on bones.