Mr. Masui, the President of the hand-made knife company Hiro Knives (SHIKI), has a very strong but simple knife making policy: He designs and produces his own Custom knife designs, using his considerable experience and knowledge of knife production techniques. He is truly passionate about his knives and he is always researching new ideas for knives that are creative and innovative! In the begining of the year 2020, Mr. Masui finished the beautiful and unique Rainbow Damascus Choppers. It was the very rare and unique Chopper knives and our customers are very happy with the purchase and we received many of positive feedback and requests for making more of similar knives. For those waiting customers, this time, Mr. Masui just finished the Gorgeous Tsuchime Hammered Finished Multi-colored Rainbow Damascus Chopper 150 mm features a Virgin Carbon Steel blade core (HRc. 62) and outer layers of forge-laminated Brass, Copper and Stainless Steel, which, together, form a beautiful Multi-colored ‘Rainbow Damascus’ Steel. Beautiful natural wood texture and durability of Ironwood handles are nicely rounded, by hand, and offer a comfortable grip. The natural material also adds warmth and style. In Western-style cooking, people often need to cut hard foods and meat, such as chicken or fish, which often contains bones. Unfortunately, most knife manufacturers have stopped producing this type of special purpose knife due to the low demand for special purpose knives and the decreasing numbers of craftsmen. Thankfully, the innovative knife designer and craftsman Master Masui (President of Hiro Knives Company which produces SHIKI Knife Collections) decided to make these "Choppers" to rebalance this market situation and, of course, he did not forget to add his own distinctive style and skill in to the blend! We are proud to introduce Mr. Masui’s special purpose Rainbow Damascus Choppers, which are available in a Limited Quantity. If you need a suitable knife for cutting chicken, fish or for other hard ingredients, we think one of these delightful Choppers will serve you very well!
Knife Model: SHIKI (Hiro Knives) Custom Tsuchime Hammered Finished Rainbow Damascus Chopper 150 mm
Blade Material: Virgin Carbon Steel-Rainbow Damascus
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Desert Ironwood Handle
Saya Included: No.
| Chopper 150mm (5.9")|
Cutting Edge Length: 146mm Total length: 270mm
Blade Width: 61mm
Blade Thickness: 3.5mm
Total Weight: 385g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.