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.
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.