This is a Japanese-style 69 layers knife with 34 layers on each side and it uses the newly developed cobalt stainless blade steel “ZA 18” as the main steel. The newly developed ZA18 steel (assumed HRC ± 62) is finished with a Damascus Japanese style kitchen knife. The new steel material ZA18 has high hardness and excellent wear resistance, so it has excellent sharpness and can last long. In addition, it has a high chromium content compared to other blade steels, and is particularly excellent.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.
All knives come with one free sharpening. Avoid using on frozen foods and on bones.