The Blue Urushi Tochi collection is totally handcrafted by a family forge in Sakai city. The handle is individually coated with over 10 layers of Blue Urushi lacquer Tochi wood by K. KAREN workshop. It is robust, hard, corrosion- and wear-resistant, and it maintains its edges well. Knives constructed of AUS-10 stainless steel are relatively simple to sharpen and develop a very fine edge. Damascus knife is constructed of 35 layer of various steel parts bonded together. Both sides of the blade are covered with various soft steel materials, as the blade’s sharpening centre is constructed of hard steel. After the blade is forged, the ripples get more intricate, and their unique texture pattern becomes more attractive, giving it a lovely polish and preventing food from sticking to the blade.
Handle: The handles on these knives are Octagonal Tochi wood dye Japanese Blue Lacquer (Urushi) that recalls
the images of Japanese tradition. It features antibacterial and disinfecting qualities. Blue Urushi is a totally organic
lacquer that over time acquires a unique, highly refined the shine and texture that is incomparable to anything
manufactured chemically.
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.
Specifications:-
- Steel Type: AUS10 A Stainless steel
- Layers: 35 Layer
- Hardness: HRC 61 + /- 1
- Handle Type: Blue Urushi Lacquer Tochi Wood
- Blade: Double beveled
- Made in Japan
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