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A practical, handy knife to suit everyone
Blue Paper Steel 2 core: carbon-enriched steel (1.2%)
13.5cm blade - 23-layer damascus cutting surface
Hardness -+62 HRC: easy to sharpen / very good edge retention
Sandalwood handle + black Pakkawood bolster - Shape D
Sleek, traditional design - Ideal as a gift for a connoisseur
Made in Japan - Special care (see tips below)
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General :
This Japan Kanetsune Blue Steel 13.5cmUniversal knife is developed in Japan, in the town of Seki (an area renowned for its knife and cutting Utensils manufacturing). Kanetsune has been in business for many years, and the quality materials used in its kitchen knives will delight you every day.
This model allows you to cut medium-sized fruit and vegetables, but also to mince small pieces of boneless meat. In short, you can be versatile, and its small size makes it easy to use.
Blade:
It has a core of Blue Paper Steel n°2. This is produced by Japan's internationally renowned Hitachi steelworks. This is a top-of-the-range steel:
- it is highly enriched in carbon (approx. 1.2%) and tungsten (approx. 1.25%), which increases its hardness and, consequently, its rigidity. The advantage of this alloy is a long-lasting, well-marked cutting edge. In fact, the stiffer the knife's edge, the more thorough the sharpening, and the longer it will hold its edge. Your cuts are clean, neat and pleasant.
- Despite its rigidity, the blade remains easy to sharpen when the need arises. You can do this with a Sharpening stone.
Next, this high-performance core is surrounded by several alternating layers of softer steel. You can see this superimposition of steels on the cutting surface, which presents beautiful random waves. Last but not least, the cutting surface is embossed with kanjis for added authenticity.
Handle:
The handle is made of Sandalwood, a dark wood with many advantages. For example, its antibacterial capacity is high, and depending on the tree's maturity, it is considered precious. Its veins are unique to each knife. It is complemented by a bolster in black Pakkawood (a composite material, resistant to moisture and temperature variations).
Its traditional D-shape fits perfectly into your palm. Note that this particular shape is suitable for right-handed cooks.
The junction between the blade and the bolster is filled with a wood paste that makes the whole thing watertight, and prevents small scraps and water from penetrating inside the handle.
Important note:
Because it contains a higher-than-average carbon content, the blade will be much more susceptible to corrosion. If not washed and dried properly, it can rust. So keep it away from moisture.
Washing: run the knife under water using a mild soap, then rinse with clean water. Dry it immediately with a soft cloth, and keep it in a dry place: this is necessary to preserve its appearance and performance (the knife is not dishwasher-safe).
It should be noted, however, that due to the nature of the alloy, small stains may appear on the blade over time, and this is perfectly normal (they may be due, for example, to the acidity of the food being cut).
The carbon blade is therefore recommended for connoisseurs who appreciate the qualities of this particular steel, while being aware of the specifics of its care. If you're not going to be using it for a long time, or simply want to carry out regular maintenance, you can grease it with mineral oil (which cannot go rancid over time). The layer of oil will help protect the steel.
All other Kanetsune knives are here!
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