Sorry, we’re doing our best, but dispatches may be delayed a day or two whilst we’re at Chelsea Flower Show
Extraordinarily beautiful and remarkably sophisticated kitchen knives from this young blacksmith in Sanjo City, Niigata. Polished SLD steel blades, charred chestnut handles, resin ferrules. SLD steel from Hitachi benefits from a high carbon content that holds its edge well, is tough, easy to sharpen and maintain, and with a 12% chromium content is very nearly stainless. It's laminated to an outer cladding of SUS stainless steel, polished to a mirror finish.
Gyuto is the classic chef's knife - although Masashi makes his a tad deeper than some, more like a Santoku. Use Nakiri for veg, the deeper bladed Kamagata as a great smaller sized knife - perfect if you're uncomfortable with larger blades - and the Petty for paring and fine work.
See Masashi at work in the video clip, working on the tang of a knife.
- Polished SLD steel clad with SUS stainless steel
- 12% chromium content for rust-proofing
- Charred chestnut handles
- Double bevelled blades
|Kamagata||Paring, General Purpose||120mm||255mm||72g|