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Add some style to your kitchen with this Tamahagane Bamboo chef knife!
21cm blade in VG5 steel: unsurpassed cutting quality
3 layers of steel: VG5 core surrounded by SUS410
Rockwell hardness 59 HRC: long-lasting sharpness
Ergonomic bamboo-look handle in satin-finish stainless steel
Supplied in a presentation box
Made in Japan
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It's time to renew your kitchen equipment with this all-steel Tamahagane Bamboo range!
Who hasn't dreamed of cooking without straining their knife to slice vegetables or meat? This Tamahagane Bamboo chef's knife will win you over in no time! At last, you'll be able to produce clean, thin slices without exerting pressure on your knife.
Its 21cm blade is made of VG5 steel, a high-carbon steel (approx. 0.7 to 0.8%) used only by Tamahagane. Thanks to its high carbon content, the blade achieves a hardness of 59 HRC, compared with 54-56 for the most widely used steels. Thanks to this hardness, you'll be able to cut your food into thin slices without tearing the fibers. What's more, hard steels have the advantage of retaining a long-lasting cutting edge, which means you won't have to sharpen your knife too frequently.
If you're a bit of a connoisseur, you should know that blades made from VG5 steel have a cutting edge equal in quality to those made from VG10(a steel widely used in Japanese knife production), and that's saying a lot! This hard core, packed with strong points, is covered with SUS410 steel on the sides, which is why it's called 3-layer steel. This softer steel protects the core from impact and increases its resistance to corrosion(note that it is not stainless).
The original bamboo handle is made of satin-finish stainless steel. You'll have no trouble keeping it clean: steel handles are very easy to clean with a sponge, and bacteria don't soak in, so it's not only hygienic but also corrosion-resistant. The ergonomic design alludes to the knife's Japanese origins.
Care instructions: Clean your knife by hand and wipe dry with a cloth directly after washing: don't leave it to dry on a drip-dryer, as this could damage the blade in the presence of moisture. Don't wait until your blade is too blunt tosharpen it, and choose a grit stone (between 3000 and 8000).
Opt for this all-steel knife, whether you're a professional chef or a simple cooking enthusiast, it's always nicer to own a top-of-the-range kitchen knife!
Discover Tamahagane's other Japanese knife ranges on KnifeLeader.eu!
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