These knives have a Aogami 2 (Blue Paper) steel core with a very high hardness rating that is super easy to resharpen. The core steel is sandwiched between 2 layers of stainless steel. These knives are made from the highest quality of Carbon Steel and represent the best value compared to hand forged knife of similar quality. As with all Carbon steel knives, these blades will react to any food they come in contact with and should be wiped down and cleaned well before being put away for storage.
Hardness: 60:62 HRC
Steel: Aogami 2
Sharpening method – On water stone 800/5000
Handle Japanese Octagonal WA
Material: Maple with Laminated Hardwood Ferrule
Maker: Yoshida Hamono
Hot Forged by Hand
PLEASE NOTE THESE ARE VERY HIGH-CARBON KNIVES WITH AN EDGE THAT WILL OXIDISE WHICH CAN BE REDUCED AND REMOVED WITH THE USE OF RUST-REMOVING CREAM AND CAMELIA OIL WHICH ARE AVAILABLE IN OUR MAINTENANCE SECTION.Utility: 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.