A long, thin slicing knife that, thanks to the length of its blade, allows you to make a clean cut in a single motion. It is the perfect tool for sushi chefs, but it also excels at slicing ham, filleting fish, or cutting pâtés, terrines, sprats, and similar foods.
The blade of the Clad knife is three‑layered: a hard cutting core in the center and softer steel alloys on the sides. The cutting edge is made of AUS‑10 steel (58–59 HRC), widely used in Japanese chef knives. AUS‑10 is known for its strong wear resistance, achieved by adding vanadium to the alloy.
The handle of the Senzo Clad knife is made of brown pakkawood in a classic shape, featuring a full‑tang construction, metal bolster, and riveted assembly.
The Senzo Clad AUS‑10 blade offers cutting performance nearly equal to the popular VG‑10 steel, while remaining significantly more affordable. Senzo Clad knives are used by both professional and home cooks in kitchens around the world.
Proper Maintenance
Hand wash the knife with warm water and dry it immediately with a soft cloth to preserve its sharpness and material integrity.
For long-term precision, use whetstones for sharpening, while ceramic honing rods are excellent for fine edge adjustment during use.
Always store the knife properly to avoid contact with other kitchen tools and potential damage.
Use wooden, plastic, or rubber cutting boards, which are gentler on the edge and help extend the blade's lifespan.
⚠️ Special Note on Traditional Japanese Steels
Japanese knives with high-carbon steel blades require special care to prevent oxidation and rust formation.
After each use, wash thoroughly with warm water and dry immediately with a soft cloth.
Occasionally apply a thin layer of mineral or camellia oil to the blade for added corrosion protection.
Store knives in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen ingredients, as this can damage the edge.
Do not wash the knife in a dishwasher — chemicals and high temperatures can compromise the blade and handle.
A Japanese knife is a precision instrument designed for specific culinary tasks. Do not use it for unsuitable activities such as cutting bones, opening cans, or working with hard materials.
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