By forging the steel of two different hardness over and over, an elegant ripple pattern emerges and the high uniformity of core steel VG10 eventually generates maximum sharpness. Black oxide processing, which is the technique often used for medical equipment, has been applied on the blade. The blade thus has both outstanding corrosion resistance and a beautiful visual aspect.
The Chestnut handle has excellent durability, and additionally applied fire treatment on the surface makes it even stronger.
1x Utility 130mm
1x Santoku 165mm (multipurpose)
Blade: VG10 + Low- and High-Carbon Stainless Steel (Oxide black chemical conversion coating)
Handle: Chestnut Wood (Fire Treated Surface) + Polypropylene Resin Collar
Edging: Double Bevel
Utility: 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.
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.
There are no reviews yet.