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Japan Kanetsune Chef knife - Versatile model
18.5cm San Mai composition blade: 3 alternating layers of steel
Sandvik 19C27 steel core + 410 stainless steel protection
Hardness -+58 HRC on the Rockwell scale - Permanently sharp edge
Black pakkawood handle with stainless steel bolster + 3 rivets
Made in Seki, Japan
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Japan Kanetsune kitchen knives come from the town of Seki in Japan, renowned for its ancestral knife production. The brand's knives are efficient, ergonomic and stylish, suitable for all cooks. The materials used are of the highest quality, as are the manufacturing processes used to produce the knives.
This chef's knife is the most versatile knife in the kitchen. It can be used to slice, chop or chisel all kinds of foods, such as meat, herbs... It's the all-purpose knife!
Its 18.5 cm blade is manufactured using the San Mai structure, a simplified 3-layer damascus:
- The core is made of Sandvik 19C27 steel, a steel of Swedish origin much appreciated in cutlery. Its chromium content is 13.5%, while its carbon content is 0.5%. Here, the knife achieves a hardness of around 58 HRC, which means it has a very good edge-holding capacity, and its cutting capabilities are also excellent. What's more, this alloy is stainless, so corrosion resistance is high. Sandvik steel (often used for professional knives) means that sharpening sessions can be spaced out during normal use.
- The top layer is made of 410 stainless steel, and protects the core by folding over it on either side of the cutting edge (hence the 3 layers). The waves of this simplified damascus are visible on the bottom of the blade!
The stainless steel bolster links the blade to the handle. The handle is made of pakkawood, a composite material of wood strips and resin, compressed at high temperature. This resistant material withstands changes in temperature and humidity. Pakkawood is therefore ideal for use in the kitchen! It is completed by 3 stainless steel rivets that enclose the flat, full-silk blade inside the handle.
So, both professionals and enlightened amateurs can equip themselves with these Japan Kanetsune knives: they opt for timeless, elegant and efficient equipment!
Wash by hand, then wipe dry with a soft cloth. Store in a dry place (drawer, block, Bag...).
Discover all the whetstones you can use to maintain your kitchen knives!
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