Tomohiro knives collection has 33 layers of steel with a core language of Japanese VG-10 steel. The rear of the handle is provided with a steel pommel to press, for example. Garlic. These 33 layers of Damascus blades have a very thin specially forged VG10 steel central core protected by the 16 layers on each side. These blades are totally handmade; they are continuously pounded creating a wider and longer mass, which is then cut away by laser. This process is repeated several times resulting in a very light and thin blade with exceptional strength because of the multiple hammering, heating, and cooling process. Tomohiro handles are composed of stunning Red Pakkawood with Mosaic pin to fix the handle onto the full tang. The Bolster has a very gentle, deep, and long curve to minimize calluses and strains during prolonged use. Every knife has its own Black Cardboard box, which is useful for storage when not in use and presents well as a gift. Wash by soft sponge with kitchen detergent and rinse well after use. Not dishwasher safe. Store in a clean, dry place.
Please Note: The handle being natural wood can vary in colour.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 – 150mmTip: 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.