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Senzo 33 Layers Gyuto 200mm Professional Chef’s Knife
The Senzo Collection knives are constructed from a 33 layer complex Damascus with a VG10 core clad with 16 soft layers on either side. These outstanding knives exemplify Japanese sharpness but with more weight than associated with most Japanese knives. The surgically sharp edge is easy to maintain and will outperform most other knives in this price bracket. The added weight has been achieved by cold forging the blade from a thicker than normal blank (4mm) and compressing it with 3000 pounds per sq. in. of pressure and then pressed again with a Tscuchime mould. The resulting knife is both dense (extremely tough) and breathtakingly sharp with indents on the top part of the knife that reduces sticking of fatty, oily or starchy foods.
The stainless bolster and oval hardwood handle have a thin red ring of a heat resistant polymer between them that acts as a cushion if the steel bolster and wood handle expand and contract differently in extreme conditions.
The Senzo Collection is destined to be the bench mark against which most other commercially produced knives will be judged.
80/120mm – This exceptionally comfortable small paring knife is ideal for delicate tasks; the classic pointed tip makes easy work of tricky jobs such as removing eyes from potatoes. It is perfect for performing tasks in the hand and is just long enough for prep work on the board. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and very keen cooks it is a must for intricate work.
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing – and is the shape of a traditional Japanese chef’s knife. The breadth of the Santoku and its gently curved profile make this an ideal tool for speed cutting against knuckle. This technique provides safe comfortable cutting action ONLY when the fingertips are clawed well away from the edge with the blade resting on the knuckle. This most versatile blade makes an ideal main knife for those who cut more fruit and vegetables, with occasional meat and fish preparation.
This 33 Layer hammer beaten Damascus blade suits the needs of the typical Western kitchen which often has users that utilise a more European method to cut – using force rather than edge length. The cold forged blade is tough, hard and easy to look after.
|Blade Length: 200mm||Total Length: 335mm|
|Thickness: 2.5mm||Total Weight: 200g|
|Core steel:||Laminate steel:|
|Handle:||Country of Origin: Japan|