A Damascus-clad VG-MAX blade that is as beautiful as it is sharp. A step up in price and refinement from the Tojiro.
| Steel | VG-MAX, Damascus clad |
| Length | 200mm |
Japanese knives are ground from harder steel at a finer angle, so they take and hold a keener edge than western knives. For precise work, slicing raw fish, trimming, portioning, they are in a class of their own.
Filed under Japanese Knives and made by Kai.
The standard first Japanese chef's knife: VG10 steel, keen straight out of the box, and a fraction of the boutique names. If you buy one Japanese knife, buy this.
A long, narrow slicer for carving brisket and joints in single clean strokes without dragging. The Japanese answer to a carving knife.
An affordable entry to the range, a stain-resistant santoku that is a genuinely good everyday knife.