Kuro-Ochi, Japanese chef’s knives
£77.50 - £97.50
Hand forged and ground san mai laminated knives with magnolia and buffalo horn handles. These knives feature a layer of hard lightly alloyed ao-gami or blue paper steel which forms an exceptionally fine and durable edge sandwiched between two softer less brittle layers. The sides of the knives are deliberately left unfinished, bearing witness to the blows endured in their making. This roughness does serve a purpose, however, acting not unlike the scalloped depressions commonly seen in ham slicers and 'oriental style' knives, they reduce suction, allowing food to fall freely from the blade, and the knife to cut with less resistance. Tempered to about 61 HRC. Carbon steel so care must be taken to prevent rust. Four variations are available: the santoku chefs utility knife with a blade of about 18cm to the base of the handle and an overall length of almost 31.5cm; the usuba, a vegetable slicing knife with an almost rectangular blade of about 17cm and overall length of 30cm; the ajikiri a fish slicing slicing and filleting knife often used similarly to a paring knife with a blade of 13cm, and overall length of 24cm; and the herb knife for mincing herbs and preparing salad vegetables, with a small rectangular blade of about 10cm, and overall length of 21cm. You can find out about the use and care of these knives here.