Warikome refers to the uniquely Japanese technique of blade making by laminating a strong central piece of steel with two softer outer layers. We have christened this three-piece collection Warikome because these blades embody aims we have been striving to achieve for a long time; super sharp edges that can endure for as long as modern Damascus blades whilst being easy to polish and re-sharpen at a price usually associated with single layer blades. The central core of VG10 super steel at an HRC 61 + / – 1 is harder than virtually any commercially available blade thus providing incredibly long edge retention. The two outer layers of high carbon stainless make this exceptionally enduring edge to be nearly as easy to polish and re-sharpen as the much loved but rather impractical shirogami (or high carbon steel that taints). So the Warikome Collection blades are within the reach of any truly enthusiastic home cook as well as most professionals. These comfortable easy to maintain knives represent exceptional value and will provide many years of excellent service.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.