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||12cm|