In celebrations of our 25th anniversary, we commissioned a favourite knife maker in Seki City to produce a compact 5 piece* knife range that exemplify all the qualities of a great Japanese kitchen knife sharpness edge endurance and easy long term maintenance harmony with an aesthetic that reflects the Japanese values of understated beauty.
The hard Aogami 2 core layer of the Pateru Aogami knives is clad with soft stainless steel, therefore only the narrow line of hard exposed high carbon steel will oxidise. The rest of the blade is stainless and consummately easy to hone and grind over the decades of its useful life. The Tsuchime (hammered) area ensures easy release of even the stickiest food and the black kurochi finish adds a traditional Japanese accent. The very thin blades are hand ground and honed for ‘Out of Box’ sharpness that simply takes your breath away.
Aogami 2 steel (central core) is renowned for its ability to hold the sharpest of long enduring edges that are amongst the easiest to resharpen.
The smooth seamless octagonal pakkawood handle has a numbered end cap for balance and easily identifiable shape of each knife when stored in the unique Pateru knife block**
The form of every size is based on the Bunka shape adding an extra Japanese visual.
PLEASE NOTE THESE ARE VERY HIGH-CARBON KNIVES WITH AN EDGE THAT WILL OXIDISE WHICH CAN BE REDUCED AND REMOVED WITH THE USE OF RUST-REMOVING CREAM AND CAMELIA OIL WHICH ARE AVAILABLE IN OUR MAINTENANCE SECTION.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.