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 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.
All knives come with one free sharpening. Avoid using on frozen foods and on bones.