A small kitchen knife with a 150 mm blade is a practical tool for tasks where a large chef’s knife feels too clumsy and wide. It is perfect for chopping and preparing smaller fruits and vegetables on the worktop, as well as for slicing sausages, hams, or cheeses. In short, it is a universal tool that can handle almost any job when needed.
The blade of the Clad knife is three-layered, with a cutting edge 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’s knives. AUS-10 is known for its excellent wear resistance, achieved by adding vanadium to the alloy.
The handle of the Senzo Clad knife is crafted from brown pakkawood in a classic shape, featuring full tang construction, a metal bolster, and riveted fastening.
The Senzo Clad AUS-10 blade is nearly equal in cutting performance to the popular VG-10 steel, yet the knives are significantly more affordable. Senzo Clad knives are used by both professional chefs and home cooks in kitchens around the world.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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