potato knife Media
Published: 9 years ago
The 6" vegetable knife is designed for improved food release to reduce sticking on things like wet vegetables.
It is similar to a Japanese single bevel vegetable knife, but the bevel is parabolic and milled with shallow grooves. The bevel geometry is flat near the edge and hollow near the top. This helps kick food off as it moves up the blade.
The blade is 1/8" at the spine. It is ground to a thin hard edge that is not intended for rough use such as cutting bone etc.
The steel is AEB-L at HRC 61 that was heat treated with full cryo as a part of the quench to maximize fine edge stability. It gets extremely sharp.
G10 handle, stainless ferrule
It is similar to a Japanese single bevel vegetable knife, but the bevel is parabolic and milled with shallow grooves. The bevel geometry is flat near the edge and hollow near the top. This helps kick food off as it moves up the blade.
The blade is 1/8" at the spine. It is ground to a thin hard edge that is not intended for rough use such as cutting bone etc.
The steel is AEB-L at HRC 61 that was heat treated with full cryo as a part of the quench to maximize fine edge stability. It gets extremely sharp.
G10 handle, stainless ferrule