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.GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.