Crafted by Shiro Kamo in Echizen, Japan, this knife boasts a blade made from R2 powder steel, with a hardness of 65±1 HRC. The multi-layered construction and double-bevelled, full tang blade contribute to its overall durability and sharpness. The blade features a striking Nickel Damascus finish.
Complementing the exceptional craftsmanship is a handle made of Blue Turquoise adorned with a white ring Mosaic Pin, providing both aesthetic appeal and a comfortable grip. Noteworthy is the knife’s remarkable lightness, making it a practical and efficient tool for culinary enthusiasts.
Please Note: The handle colour varies from light to quite deep ochre.
Maintenance:
- Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items. Not dishwasher safe.
- These knives are very easy to sharpen on an M150 Water Wheel, fine diamond steel, and up to 4000 or below grit whetstone (available in the Sharpening accessories section).
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.
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