Suncraft SZ07 Black, Empty

This knife has a slender, quite long and extremely sharp blade. It is used when preparing sushi and sashimi, cutting thin slices and filleting some species of fish. The one-sided sharpening allows you to precisely cut aesthetic slices that easily come away from the knife. A sashimi knife forces the chef to use cutting techniques - it should only be cut in one direction, towards yourself. Thanks to this, there are no zigzag marks left on the surface of the cut product, and the cross-section of the slice is perfect, not crushed or torn.

Purpose:

• slicing
• cutting
• filleting

The SENZO CLASSIC line, rich in products, combines the best features of Eastern and Western knife-making philosophies. The shapes and purpose of knives are mostly Western, while craftsmanship and design are Eastern. The series includes knives with different blades and different weights, which is required from kitchen tools in Western culture. The simple but refined design of the SENZO CLASSIC line remains in the Japanese spirit.

The blades of the SENZO CLASSIC knives are made of 33-layer stainless steel, the so-called damascus steel* reinforced with a core ofVG-10** steel. This composition is extremely durable, and the blade itself is resistant to the process of destruction and blunting. The close-up shows a delicate, wavy pattern that brings to mind samurai swords.

SENZO CLASSIC knives are characterized by a very refined design. On the surface of the handle made of the so-called Pakkawood*** in black has no rivets, which makes it extremely elegant. The red ring at the base of the blade attracts attention, and the hammering of the "Tsuchime" blade not only looks impressive - it also makes the cut products not stick to the knife and easily slip off the blade.

*Damascus steel – contemporary so-called Damascus steel consists of successive, extremely thin sheets of stainless steel superimposed on one another, of which the middle 25% of the sheets are called the core, while the remaining 75% consists of sheets of different hardness - alternating layers of mild and hard steel. As a result, a "wavy" effect is created on the surface of the knife.

**VG-10 steel This type of steel has been considered one of the best for the production of kitchen knives. Chefs appreciate both the beautiful design of knives made of VG-10 and their exceptional durability. VG-10 is a material with high hardness, on the HRC scale it has a value ofHRC 60. Thanks to this, knives made from it are incredibly sharp and very resistant to abrasion.

***Pakkawood is laminated birch or maple wood, impregnated with resin. It is characterized by very high resistance to heat and moisture and was developed especially for knife handles.

Blade -33 layer steel, VG-10 core

Hardness -60 HRC +/- 1

Total length - 345 mm

Blade length- 210 mm

Handle - Black Pakkawood with red ring

Weight -approx. 170 g