Japanese Sujihiki slicing knife Tamahagane Bamboo blade 24cm VG5 steel 3 layers

The Tamahagane Bamboo all-steel range is suitable for professionals and beginners alike!

The Tamahagane Bamboo slicing knife cuts all types of meat efficiently: red meat, raw or cooked meat, poultry... Carving your roast has never been so easy!

Its 24cm blade is made of VG5 steel with a carbon content of 0.7 / 0.8%, giving it an HRC hardness of 59 on the Rockwell scale. This hardness will enable you to cut thin slices of meat cleanly, without shredding the fibers, so you can present your guests with a perfect plate. You'll be pleasantly surprised by how easy it is to slice even the most difficult meats! Hard steels like VG5 have the advantage of retaining their sharpness for a long time, so you won't need to sharpen your knife as often as a standard knife.

For Japanese knife lovers: VG5 steel has the same cutting resistance as VG10(a steel renowned in Japan for its excellent cutting edge)! A softer steel, SUS410, covers the core, hence the term "3-layer steel". This steel protects the core from impact and corrosion(but is not rustproof).

The handle resembles a bamboo stalk, carved to recall the knife's Japanese origins(bamboo is widespread in Japan). Made of stainless steel, it's easy to maintain, as bacteria can't get hold of it! Its hygienic properties and resistance to corrosion are a major advantage for professionals.

Care instructions: Hand-clean your knife with a sponge. Wipe with a soft cloth after washing to avoid damaging the blade. We recommend using a grit stone forsharpening, such as a double-sided 3000/8000 stone.

Choose this original all-steel knife, whether you're a cooking enthusiast or a restaurant chef, it's so nice to cook with quality equipment!

Discover other ranges of Tamahagane Japanese knives on KnifeLeader.eu!