SHAPE: Sujihiki. Slicing knife for boneless meat and fish.

STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel at up to 1.5% out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time. The blue steel core has then been wrapped in stainless steel making maintenance easy.

FINISH: Polished or migaki

HANDLE: Western micarta handle

LENGTH: 240mm in length.

MAKER: Ohishi, Niigata City, Japan

BEST FOR: Those wanting one of the best cutting steels on the planet at an acceptable price.

SAUNDERS SAYS: "I got this range of knives with chefs in mind. The steel stays sharp for ages and the handle makes it easier to grip in high passed possibly wet kitchens."

These knives are hand-forged so there may be slight variations in measurements and finishes.