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What folks are saying...
about the Artisan
..."Using my Artisan Gyuto is like prepping with the hand of God"
~ Anon
"I took your advice - went home and made a tomato sandwich… absolutely incredible how thin the slices were. Then I chopped up a huge salad, some fruit, a bag of carrots… if Scott doesn't get home from work soon, there won't be any whole fruits or vegetables left in the house for him to try!!
This knife is UNBELIEVABLE. I can't slow my heart down, I'm so excited.
Thanks again."
~ Robyn
ARTISAN
Rockwell Hardness 62:64
If you are looking for pure performance this is the knife for you. These blades are made using techniques developed over centuries by Samurai craftsmen who have passed their skills down from generation to generation. The Artisan knives have incredible edge retention, are capable of extreme sharpness and are a breeze to re-sharpen.
Their production involves forging three layers of steel to form one single blade of immense strength, durability and sharpness. Two layers of soft stainless steel (SUS-405) are used to clad a central layer of 'High Speed' steel (SRS-15), a material so hard that it is generally reserved only for the manufacture of precision tools, dentist drills and surgical equipment.
With the flexibility and cushioning of the 'soft' cladding and the strength of the centre, these handcrafted knives are perfectly balanced and extremely comfortable to use. The many professional chefs using these knives are a testimony to their pedigree.
These are the knives that turned me on to Japanese blades. I bought an Artisan 180mm Santoku in 1999 and it's still my #1 go to knife. It stands up to the rigours of a busy professional kitchen like no other knife I've ever used. Capable of extreme sharpness and a long lasting edge is what sets these knives apart.
