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.
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.
Reviews
There are no reviews yet.