Suncraft SENZO CLASSIC Usuba kitchen knife 167mm SZ-15
SKU: 3645
A unique Suncraft knife series, characterized by Japanese style. Beautiful 33-layer hammered Damascus steel with a VG-10 steel core, with a hardness of 60 HRC. The black Pakkawood handle is decorated with a red ring.
Description
Suncraft SENZO CLASSIC Usuba Kitchen Knife 167mm SZ-15
Similar in shape to a cleaver, but smaller and lighter. Useful for working with vegetables. This knife's blade has a characteristic straight or gently curved cutting edge. The high blade effectively separates the chef's hand from the cutting board surface, ensuring comfortable work. Usuba is useful, for example, when you want to cut vegetables into thin sheets.
Purpose:
- chopping
- slicing
- dicing
SENZO CLASSIC line, rich in products, combines the best features of Eastern and Western knife-making philosophies. The shapes and purposes of the knives are mostly Western, while the craftsmanship and design are Eastern. The series includes knives with different blades and weights, as required by Western culture for kitchen tools. The simple yet refined SENZO CLASSIC line design maintains a Japanese spirit.
SENZO CLASSIC knife blades are made of 33 layers of stainless steel. Damascus steel * is reinforced with a VG-10 steel core **. This composition is extremely durable, and the blade itself is resistant to wear and dulling. A close-up reveals a subtle, wavy pattern reminiscent of samurai swords.
SENZO CLASSIC knives feature a very sophisticated design. The handle surface, made of so-called Pakkawood *** in black, has no rivets, making it extremely elegant. A red ring at the base of the blade draws attention, and the „ Tsuchime “ blade forging not only looks impressive – it also ensures that cut products do not stick to the knife and easily slide off the blade.
* Damascus steel – modern so-called Damascus steel consists of super-thin stainless steel sheets layered on top of each other, where the middle 25% of the sheets are called the core, and the remaining 75% consist of sheets of varying hardness – alternating layers of soft and hard steel. This creates a "wavy" effect on the knife's surface.
** VG-10 steel, this type of steel was considered one of the best for kitchen knife manufacturing. Chefs