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Product Information

Multi purpose slicer with a ‘rock chop’ action ideal for herb preparation, a pointed end to the blade to imitate a chefs knife and a broad blade to protect fingers.

In Chinese food preparation, the broad blade is used to transfer food from the chopping board to the Wok

For many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Rockwell degree scale (liken it to degrees Fahrenheit) - the highest being Rockwell 62° (this is like the boiling point of water). However, the brittleness of the knife has made this impossible to produce commercially without using a Damascus method, which is very expensive. I.O.Shen have overcome this problem by sandwiching 2 softer outer layers of steel with Rockwell 62° to produce the ultimate cutting edge.

Features

• Mike Robinson T.V. Chef - Heaven's Kitchen - " I truly believe that I.O.Shen knives are the strongest, sharpest and best knives I have ever used. I am delighted to be associated with them."
• The unique Triplex steel blades have won many admirers – especially in the professional sector.
• Every knife user – professional or amateur, will have their own preference of handle design, weight, balance and overall appearance. These aspects cannot be contested as they are down to individual choice. However, there are facts governing knife design and sharpening methods, which, in our opinion, apply to all culinary knives.