The Senzo Collection knives are constructed from a 69 layer complex Damascus with a VG10 core clad with 16 soft layers on either side. These outstanding knives exemplify Japanese sharpness but with more weight than associated with most Japanese knives. The surgically sharp edge is easy to maintain and will outperform most other knives in this price bracket. The added weight has been achieved by cold forging the blade from a thicker than normal blank (4mm) and compressing it with 3000 pounds per sq. in. of pressure and then pressed again with a Tscuchime mould. The resulting knife is both dense (extremely tough) and breathtakingly sharp with indents on the top part of the knife that reduces the sticking of fatty, oily or starchy foods.
The stainless bolster and oval hardwood handle have a thin red ring of a heat-resistant polymer between them that acts as a cushion if the steel bolster and wood handle expand and contract differently in extreme conditions.
The Senzo Collection is destined to be the benchmark against which most other commercially produced knives will be judged.
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.
).
Reviews
There are no reviews yet.