The Shoichi Collection is the result of 3 decades of experience in creating knives that meet every need of the passionate user. Functionality, ergonomics and aesthetics are the guiding principles of this reflection of JKC’s fundamental ethos of ‘Form and Function in Perfect Harmony’.
The extremely thin 3-layer steel blades have a super hard core of SG2 Ultra High Carbon Powder Steel protected by a cladding of soft SUS 405 Stainless steel. The resulting knife is unmatched in edge longevity whilst being very easy to maintain with minimal effort.
After expert forging, heat treatment and grinding of these outstanding series of knives they are individually hand sharpened by master craftsmen to achieve the famed surgical sharpness of a ‘Honbazuke – 3 step’ sharpened edge.
Laminated hard wood handles are attached, stained, oiled, polished and then embellished with a custom mosaic pin to create knives of stunning understated beauty.
The Shoichi Collection represents the Best Value for Money of knives at this price point without compromise.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.
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