This line of Ittetsu knives showcases traditional forging techniques at great prices.
SHAPE: Garasuki. A larger version of the honesuki knife, also used for poultry but just better suited to bigger birds. The k-tip allows for precision while the longer blade allows for an easier slicing action.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal mono Walnut handle
LENGTH: 180mm in length
BEST FOR: Poultry fans
SAUNDERS SAYS: "Wow these are real lookers with just the right amount of roughness around the edges."
These knives are hand-forged so there may be slight variations in measurements and finishes.