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 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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