Some more premium Sanjo knives with a classic look and excellent blade detailing.
SHAPE: Slicer or sujihiki. A Japanese carving knife suitable for thin slicing.
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 iron cladding. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns. The cladding has damascus patterning and a nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.
HANDLE: Octagonal teak handle with a buffalo ferrule.
LENGTH: 270mm blade length.
BEST FOR: Thin knives in all the classic shapes, finished to a high standard.
SAUNDERS SAYS: "Thin and fit, and some of the best fit and finish around."