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.
SANTOKU (San – 3 & Toku – benefit): This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 165mm to 180mm (smaller 140mm are available in a few collections) Tip: The 170mm/180mm is the most popular multipurpose knife.
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