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.
This shape has an edge profile similar to a Santoku but with a very pointed tip. Ideal where the tip is needed for very precise fruit and vegetable carving or piercing soft foods.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 160mm to 240mm.
Tip: With the acutely pointed tip more care is required than a Santoku or Gyuto to avoid breaking the tip.
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