Hokiyama Slicer AUS-10 Damascus 270mm (10.6") - BLADE
Hokiyama Slicer AUS-10 Damascus in 270mm (10.6") blade length is intended for long pulls and precise cuts of meat and fish. Suitable for use at home, as well as in a professional kitchen. Compare to a yanagiba knife, a traditional Japanese sushi knife, slicer/sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.
BLADE SHAPE:
The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing sushi/sashimi. It's also a perfect knife to cut salami and other dried meat products.
The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, without leaving any sawing marks on the meat. Smooth, shiny, clean slice in a single stroke.
- Slicing and skinning fish.
- For precise cuts of larger pieces of meat (roast, rib-eye steak).
- For slicing meat or boneless fish.
- Perfect for sushi/sashimi.
- Carving roasted meat.
- An ideal choice for cutting salami and other dried meat products.
HANDLE:
This knife is without a handle, so you can fit your own. Browse our selection of handles and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select Handle fitting service when adding the blade to the cart.
STEEL:
The heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.
LAMINATION:
The core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Hokiyama Slicer AUS-10 Damascus in 270mm (10.6") blade length is intended for long pulls and precise cuts of meat and fish. Suitable for use at home, as well as in a professional kitchen. Compare to a yanagiba knife, a traditional Japanese sushi knife, slicer/sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.
BLADE SHAPE:
The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing sushi/sashimi. It's also a perfect knife to cut salami and other dried meat products.
The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, without leaving any sawing marks on the meat. Smooth, shiny, clean slice in a single stroke.
- Slicing and skinning fish.
- For precise cuts of larger pieces of meat (roast, rib-eye steak).
- For slicing meat or boneless fish.
- Perfect for sushi/sashimi.
- Carving roasted meat.
- An ideal choice for cutting salami and other dried meat products.
HANDLE:
This knife is without a handle, so you can fit your own. Browse our selection of handles and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select Handle fitting service when adding the blade to the cart.
STEEL:
The heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.
LAMINATION:
The core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years.
