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.
Naikiri:The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc. Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables. Normal length – 160mm to 180mm Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
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