Made with Ginsan steel (Silver Paper #3) and Urushi (Traditional Japanese Lacuering) handle.
The blade is forged from Ginsan steel with stainless cladding and hardness is HRC 62+ /- 1.
It has clear shinogi line. The edge is very thin. The spine and Machi are mirror polished.
The handle is finished with beautiful urushi ‘Kijiro’.
‘Kijiro’ coating make the wood pattern beautiful by using pure urushi.
The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.
Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.
Normal length – 150mm
Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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