Set Of 3 Japanese Kitchen Knives
This set includes a set of 3 Traditional Japanese Cutlery knives - Gyuto, Santoku and Petty Knife.
The Gyuto is a popular knife among Japanese chefs. It is a large, double ground blade suitable for many roles in the professional and home kitchen. The Gyuto is a master of nearly all kitchen knife trades and can handle the breakdown of meats, fish, and vegetables of all types. These knives are to Japanese cooking what the French style chef knife is to western chefs.
The Santoku knife design is one of balance and versatility. Its size and blade shape and grind lend to its roles, including excelling at long vertical slices and chops. The wide blade also helps in moving food from the cutting surface to the pan. This knife is a great choice for processing vegetables of all sizes, quickly and in large amounts and is a great choice for a cooking enthusiast.
The Petty Knife is the Japanese utility knife. Much like a western parry knife, this knife is for smaller, more precise work. The Petty Knife is wonderful at peeling and slicing fruit and smaller vegetables, as well as detailed cuts along bone if preparing meat.
The blades for those knivese contains 90 layer hand forged Damascus pattern welded steel. The knife has Japanese VG-10 Takefu Hitatchi steel core laminate between the Pattern Welded Swedish 19C27 and 302 Stainless steel sides. VG-10 stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (V金10号) (kin means "gold" in Japanese), and is a cutlery grade stainless steel produced in Japan. VG-10 is a stainless steel with a high carbon content.
According to Takefu, the Cobalt makes the substrate stronger, and the addition of Moly and Vanadium form harder carbides increasing the wear resistance and thus improving edge retention. Additionally, VG-10 has excellent corrosion resistance, making it a fantastic all-round steel.
After the grinding is done, the knives are heated in a computer controlled oven to precisely 1080°C (1976°F) and then quenched in a circulated air quench. To reach the 61 HRC hardness for the blades they have been subzero treated for 2 hours at -80°C (-112°F) in dry ice. This is also called cryogenic hardening or sub zero treatment. The super cool temperatures transform the steel structure from austenite into martensite. Cryogenic hardening relieves some stress, raises the Rockwell hardness by 1-3 points and refines the internal grain structure of the steel. The knives are then annealed for 2 hours in a tempering oven of 220°C (428°F).
The handles for those knives are hand shaped out of a block of 5600 year old English Bog Oak and Baltic Elk horn. Traditional Japanese Saya Bog Oak sheaths with leather inlay for the blade care and elk horn safety pegs. Inscription on the Saya sheath are 4 elements in Japanese - Wind. Fire. Water. Earth - all are used to make each of part of the knife. Wind, Earth and Water for the bog oak to grow and for elk to live. Earth, Fire and Water to make the iron and steel and to forge and harden the blade.