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Cook with this ultra-versatile Tamahagane Bamboo chef knife !
18cm blade in VG5 steel: excellent sharpness
3 layers of steel: VG5 core coated with SUS410
Rockwell hardness 59 HRC: long-lasting sharpness
Ergonomic handle in satin-finish stainless steel, shaped like bamboo
Supplied in a black presentation box
Made in Japan
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Renew your kitchen knives with the excellent Tamahagane Bamboo all-steel range!
Do you dream of cooking without straining your knife to slice your vegetables and poultry fillets? Then this Tamahagane Bamboo chef's knife is for you! At last, you'll be able to produce clean, fine slices without exerting pressure on your blade.
Its 18cm blade is made from VG5 steel, enriched with carbon (approx. 0.7 to 0.8%), a steel used exclusively by Tamahagane. Thanks to the high carbon content, the blade has a Rockwell hardness of 59 HRC,compared with 54-56 for standard steels. This hardness will enable you to slice your meat thinly without tearing the fibers. What's more, hard steels have the advantage of retaining their sharpness for a long time, so you won't need to sharpen your knife too frequently.
If you're a bit of a connoisseur of Japanese knives: VG5 steel blades have the same cutting quality as VG10 blades(the steel most commonly used in Japan), so they aim for excellence! This hard core full of strong points is wrapped in SUS410 steel on the sides, which is why it's called 3-layer steel. This softer steel protects the core from impact and corrosion(note that it is not stainless).
The handle is shaped like a bamboo stalk, reminiscent of the knife's Japanese origins. Made of satin-finish stainless steel, it's easy to clean, as bacteria can't get a foothold! It's hygienic and corrosion-resistant, so a quick wipe down with a sponge is all it takes to keep it clean. The ergonomic design makes it pleasant to hold.
Care instructions: wash your knife by hand and wipe dry with a cloth immediately afterwards: don't let it air-dry as this could damage the blade. We advise you not to wait until your blade is too blunt to sharpen it, and to use a grit stone (between 3000 and 8000).
Opt for this all-steel knife, whether you're a passionate cook or a professional chef, it's so nice to have a top-of-the-range kitchen knife!
Discover other ranges of Tamahagane Japanese knives on KnifeLeader.eu!
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