Kitchen Knives -Nijiru Line
Nijiru Line (Nijiru or 煮汁 means broth in Japanese) : the broth is a clever mix of meat, fish, vegetables and herbs, it is an essential preparation in the kitchen.
The idea of broth also corresponds to my way of seeing cutlery: a mixture of know-how, a curiosity towards other cultures, a perfect balance between the handle and the blade, between beauty and efficiency
The Nijiru Range is made up of knives with a 3-layer composite structure called "laminated" or "San Maï" in Japanese.
The sides can be in Soft Steel, Old Iron or Damascus. The cutting edge can be in C130, 135Cr3 or O7 (1.2519).
Saut du Tarn Steels C130 and 135Cr3 are composed of 1.3% carbon. These are very hard steels which will allow a very fine edge and a very good holding edge.
Bohler 1.2519 is a tool steel with tungstene. It will hold the edge even beter than 135Cr3.
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