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Product Information
Sashimi Knife – specialist knife with a bevel on one edge only. Favoured by oriental chefs for precise, thin slicing of very delicate food stuffs such as raw fish (perfect for slicing smoked salmon and preparing sashimi "sushi" dishes)
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.
Adam Gray, Head Chef - Rhodes Twenty Four - "I.O.Shen knives are truly outstanding. The balance of the knife and the exceptional quality and craftsmanship of the blade make them the best knives I have ever used. I would highly recommend them for professional or domestic use."
All the knives in the I.O.Shen range (12 in total) have used the very latest technology to construct a blade that is not only amazingly sharp but will also retain their edge for a phenomenal amount of time. They have also been hand sharpened to a 15° angle, which allows for wonderful slicing and portion control. The Tai Tang handle is not just an embellishment but it is actually an integral part of the handle frame (the Tang).
Features
- The new handle design distinguishes I.O.Shen from any other knife as well as improving balance and handle stability
- Safety: Believe it or not – a sharp knife is far safer than a blunt one. It is far less likely to slip when slicing certain food items (e.g. Onions).
- Efficiency: A chef with access to a fast efficient sharpening system (as opposed to a conventional steel) will spend more time working and less time sharpening.
