This kitchen knife collection is made of Hitachi Metal’s stainless steel, silver paper No. 3 that has sharpness and maintainability as its core material. Food is easy to leave the kitchen knife due to the texture finished in a satin pattern. The core steel is Yasuki Steel Silver Paper No. 3 and the side is three layers of SUS405.
It has higher hardness and at the same time also has tenacity. High wear resistance steel recommended for domestic use.
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.