Ice hardening is a process that helps draw out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. These knives are perfect for those who are looking for a thin, razor sharp, double edged blade that is very light in weight.
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Product Description
One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools.
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What is ice hardening?
Ice Hardening is a process where steel is quenched in temperatures below sub zero that helps draw out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions.
What is the best knife for a chef?
The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife.
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What is the hardness of a knife?
Hardness is measured on the Rockwell Hardness Scale (HRC). Measurements are typically in the 55-60 range. Some of the sharpest Japanese knives are hardened to an HRC of more than 60, while Wusthof and Henckels knives are typically closer to 55. It might not sound like much, but a few points on the Rockwell scale can make a big difference.
What is high carbon steel?
Steel always contains iron and carbon. Carbon facilitates the transformation of iron into hardened steel. Some of this carbon is absorbed by the iron, but the rest adds hardness to the blade. The more Carbon, the harder the blade. You'll hear knives described as "High-Carbon". This is a good sign -- it means that the manufacturer is ...
What is the difference between Japanese and German knives?
It might not sound like much, but a few points on the Rockwell scale can make a big difference. Blade hardness is probably the biggest difference between Japanese and German knives. Japanese knives are hard, sharp surgical instruments. They are razor-sharp but require careful handling.
What is SG-2 steel?
SG-2: The current top dog of kitchen blade steels. This is a "powdered" steel rather than a "folded" steel. This allows for more uniform distribution of the steel's ingredients and allows the blade to hold an extra-sharp edge. Shun Elite knives use this steel and are some of the sharpest knives available. These knives are hardened to a Rockwell Hardness rating of 64.
What is 440A 440B?
440/440A/440B/440C: These are high-carbon alloys, with increased carbon content as you work your way through the alphabet. 440A is barely acceptable for a kitchen blade, while 440C can be used to produce a high-quality blade. If a blade is marked "440" it is probably the less-desirable 440A variation.
What does "drop forged" mean?
You'll encounter the term "drop-forged" which means the heated knife is crushed under an enormous hammer, though in practice very few blades are actually hardened this way . You'll also hear that knives are "ice hardened" or "vacuum treated". Any of these techniques can be used to produce a quality knife.
What is the carbon content of a knife blade?
Carbon typically makes up somewhere between 0.5% and 1.5% of a High-Carbon blade. Beyond iron and carbon, there are several popular additives that contribute various properties to kitchen blade steel. Chromium adds hardness, like carbon, but also allows the knife to "hold an edge". This means that the knife can more easily be sharpened ...