Description & specifications
Among Fujii's absolute best is this 210mm three-layer chef's knife with aogami-2 (Blue-2) core
The profile of the knife is the classic gyoto, which is the cornerstone of any knife collection. This knife is distinguished by its particularly thin profile, which in combination with the core of blue steel provides a very light cutting experience, which is rarely found in similar knives of this type.
This knife is forged in three layers, with the core on each side coated with a soft layer of stainless steel. The steel in the core, aogami-2, is one of the classic Japanese alloys characterized by a high carbon content, iron and a little chromium. You should therefore expect that the core steel of this knife will rust.
The handle is made of stained mahogany and the knife generally feels light - precisely because of the modest thickness.
-----
As with all our kitchen knives, we strongly advise against cutting into all kinds of bones and frozen goods. If you are in doubt as to whether an object is too hard for the knife, you should refrain from cutting it. This knife is particularly sensitive to "chipping" as it is very hard and thin.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
We are proud suppliers to
