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.
The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.
Function – Slicing and carving of meat and fish without bones.
Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)
Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.