Sakai Kanechika 240mm K-Tip Slicer AUS10

From one of the wildest grinders in the world - Mr. Fujii - can we now present these knives

Mr. Fujii doesn't forge himself, he only grinds. This carefully thought-out division of labor ensures that, over the 50+ years he has been sharpening knives, he has acquired a fantastic competence. When we write grinding in this case, it is not just the finishing grind, but also what you can call 'the initial grind'. That is, from the raw, forged blade to the finished and sharp knife.

He is not the only one in his workshop, he has three students who need a minimum of 8 years to be able to call themselves master grinders.

Enough about that, the knives here have a core of AUS-10, surrounded by a beautifully executed damascus profile. AUS-10, although not hardened as hard in this case, is an incredibly nice steel alloy. It keeps the egg sharp for a long time and the fineness of one's sharpening is unsurpassed. The profile of the knife is relatively narrow, which makes it fly through whatever you have to go through - but not the hard stuff.

This knife is a slicer, mainly used for cutting meat, fish and other protein. So not chopping tasks, but where long cutting movements and a narrow blade are needed. The narrow blade provides minimal friction and ease through the very moist proteins. Furthermore, more and more people have started to use these knives for everything, and some are actually replacing their chef's knife with a slicer. The cutting ability of this knife is unmatched, so if you have the opportunity to visit us in Torvehallerne, we will dish up carrots and you can try it yourself!

Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!