Our collection of INOX knives are high-quality products made out of AUS-8A Molybdenum stainless steel. These authentic Japanese knives are handmade by expert knifemakers who use this rust-resistant material to craft blades that will slice through vegetables with ease.
Our collection of INOX knives are high-quality products made out of AUS-8A Molybdenum stainless steel. These authentic Japanese knives are handmade by expert knifemakers who use this rust-resistant material to craft blades that will slice through vegetables with ease.
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Safety Information
It’s important to handwash your stainless steel knife after every use. This prevents the spread of bacteria for a safer kitchen. Do not put these knives in the dishwasher. The heat from the water, as well as the dishwasher detergent, can damage the steel. This can cause it to become dull or discolored.
These knives are not meant to cut through bone or frozen food. Using these knives to cut through bones, frozen food, or other dense materials can cause the steel to chip and damage the effectiveness of your knives.
Hasu-Seizo Artisan Japanese Knives
Hasu-Seizo selects only the finest stainless steel knives from the most skilled artisans in Japan. The intricate details involved in crafting these knives are a reflection of the dedication and history of Japanese knife making.
Whether you’re looking for VG-10, Blue Super, or INOX knives, Hasu-Seizo can provide the material you need to cut, slice, dice, chop, mince, and julienne ingredients for your next meal.
FAQ
Stainless steel is highly rust-resistant, which means if you keep them clean and dry, they can last for decades without showing any signs of rust. This type of steel easily slices through soft and medium textures, such as fruits and vegetables. It can cut through harder textures as well but may need more frequent sharpening than high-carbon knives.
While stainless steel can be a good option for food preparation, chefs usually use what’s called a chef’s knife or Gyuto made out of high-carbon steel. This is a blade between 7 and 11 inches long, and the extra carbon makes the steel a little sharper, making it better for cutting through tough meats and harder materials.
INOX is short for inoxidable. INOX is a sophisticated term for stainless steel with a high concentration of chromium. The amount of chromium included in an INOX knife is about 10.5%. The chromium added to the stainless steel is what makes it resistant to oxidation.
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