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Fudo cook's knife; FUDO – Santoku Hocho of premium quality for both professional and hobby kitchen. Premium blades are forged in the Far East for more than 1000 years. This series with 33 layers belongs to the top onto the market. The blade core is of VG1 steel, hard 58 - 62 Rockwell degrees. 16 stabilizing Damask layers are forged on both sides of the core. The advantage of the Damask blade is a high cutting performance and flexibility. The precise and fine grinding, which is not usual at every knife, enables very fine cut o roasted meat, salmon or ham e.g.
Universal knife for vegetables, meat and fish. Each knife comes with a noble wooden cassette.
In the case of hand-forged blade our blacksmith takes the already rolled spring steel and forges it with hand on the anvil or under the monkey (drop hammer). By forging becomes the steel more compacted (denser). Industrially rolled spring steel blades are made by cutting steel plate into strips under drop shears. Then they are ground or milled/grooved and without further forging directly put into the annealing furnace and hardened in oil bath. The qualities of both kinds of blades do not differ from each other much since the industrial rolling is already very good. On forged blades usually have forge traces, which give them an authentic and unique look.