Hand-forged by Master Blacksmith Sirou Kamo this 11 layer Shirogami (White Steel) collection is amongst the finest examples of Takefu Hot Forging.
A very thin layer of Shirogami Steel is sandwiched between 5 layers of soft iron steel and then forged with a belt hammer first and then with an engineering hammer on an anvil to straighten and realign any distortions and knock out impurities. After final quenching, the blade achieves an outstanding 62:64 HRC hardness and the ultra-thin, light blade cuts like a surgeon’s scalpel whilst being extremely easy to re-sharpen. As the blade is constructed from traditional carbon steel it needs to be washed dried and oiled immediately to prevent excessive oxidization. Without this care, these blades will oxidize.
Note: These blades will oxidize if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section). These knives are very easy to sharpen on a KC100 Water Wheel, diamond steel or a 1000 grit whetstone.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.