Real forged multilayered blade made by the same manufacturing process as Japanese sword making. It is very precise and has excellent sharpness.
Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle.
Location: Niigata,Japan
Line: Hammered
Construction: San Mai
Edge Steel: VG10 (~61 HRC)
Cladding: Stainless Steel
Finish: Kurouchi Tsuchime
Edge Grind: 50/50 (Double Bevel)
Handle: Oval magnolia with plastic ferrule
Weight: ~155g
Blade Length: 165mm
Overall Length: ~305mm
Thickness at Heel: ~2mm
Blade Height: ~51.3mm
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
