The Senzo Collection knives are constructed from a 33 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 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.
Utility: 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.