These handmade knives are forged by Takamura san of Takefu Village in Fukui. These blades are of the same breathtaking sharpness as their harder R2 and Damascus steel brothers but at a far more accessible price. With a central core of VG10 the 3 layer knives have excellent edge retention and consummately easy to resharpen. Ideal for the professional chef or passionate home cook looking for the sharpest knives available. The handles are made of laminated hardwood injected with silicon and waterproofing resins for durability.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.
All knives come with one free sharpening. Avoid using on frozen foods and on bones.