This line of knives of Kintarō is made from Hitachi White core steel jacketed with the soft iron cladding and with the Kurouchi (forge scale) final touch. These knives have been the best option for those taking into consideration the foray into the carbon steel knives, since these are thin out from the box and grind to the keenest edge with easiness. The Kurouchi finish can help mitigate most of the reactivity of cladding, but please you have to be aware that the knives will still patina and it will rust if not properly taking care of. It is recommended to wipe the blade dry and cleans after every use and coat with the Tsubaki oil if you’re planning to store it for the long-term. The Sabitoru or the Pikal metal polish can be used to take out undesirable patina or rust.
Every Kintarō knife has the round choil for that more comfortable grip, the nice distal taper that has the thin tip for accurate cuts and excellent grind. It is recommended to thin and treat the bevels on both sides of the knife like you would in a single bevel; the sharpening of them as you are done so it will maintain the geometry of the knife over time. SAN MAI
The San-mai is the design of the manufacture common for the Japanese knives. The more practical change is the "three layers", pertaining to the center hardened steel that has been jacketed with softer steel. These designs of knives can be seen being pertains to as the " kasumi or the clad”, which has some overlie with the same design of manufacture name as Ni-mai or the "two layers". This Ni-mai is usually found in the solo bevel knives where its soft steel is on one side only of a knife with the small fraction spilling over into the other part.
ABOUT KINTARO
The Kintarō knives have been produced in the Takefu knife town in Fukui, Japan through the blacksmith collective lead by Yoshimi Kato, Hiroshi Kato’s son-in-law. Yoshimi Kato had stepped in to fill in the shoes of his father-in-law and had done so admirably, making knives with the top level of attention into the details. Kintarō makes some of the top desirable carbon steel knife accessible in the US.
GYUTO (CHEF KNIVES)
The Gyuto is the adaptation of French chef knives profile for those Japanese markets. While the word “cow sword” might imply that the knife is meant for the meat, the versatility is similar to Santoku and may be utilized as a Universal-purpose knife for multiple tasks. Many would take into consideration the Gyuto or the chef’s knife to become the important knife for any kind of kitchen use with all of the other knives as secondary. When compared to the German style chef knives, the Gyuto will have that somewhat flatter profile: the profile imparts itself well with the push-cutting that is ordinary for Japanese chefs.
The Kintaro White Kurouchi Gyuto is available in sizes of 240mm, 210mm and 180mm.
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