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The ultimate multifunctional Japanese chef knife
18cm blade in San Mai steel: 3 superposed hard layers
Core in 1% carbon VG10 steel + protective 410 stainless steel
Hardness -+60 HRC on the Rockwell scale - Marked, long-lasting edge
Dark polywood handle with stainless steel bolster + 3 rivets for retention
Made in Seki, Japan
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Japan Kanetsune knives are made in Seki, a city renowned in Japan for knife production. The know-how accumulated by the manufacturer has resulted in knives that are efficient, ergonomic and pleasing to the eye, with the right Japanese touch! The materials used are of the highest quality, as are the manufacturing processes employed in the creation of each range.
This chef's knife features an 18cm blade, designed according to the San Mai principle, which is a simplified 3-layer damascus. The core is made of VG10 steel, a top-of-the-range steel much appreciated in cutlery because it is enriched with 1% carbon (when the average is between 0.5 and 0.8%). Carbon has a direct impact on the alloy's hardness. Here, the knife achieves a hardness of 60 HRC, which means it holds its edge for a long time, and has very good cutting capabilities. In fact, because the knife's edge is harder, it can withstand further sharpening for longer. Your knife slices various types of food (vegetables, meats or herbs...) without damaging the fibers.
The top layer is made of 410 stainless steel, to protect the more corrosion-sensitive VG10. The waves of this simplified damascus pattern are visible on the bottom of the blade, for an unprecedented effect.
The stainless steel bolster links the blade to the handle. The handle is made of polywood, a composite material combining wood and resin. The whole is resistant to temperature variations and humidity. Its straight shape, with a slightly wider base, promotes balance and ensures a comfortable grip for controlled cutting. 3 rivets complete the blade, and the cut silk blade inside.
The combination of these contrasting materials, together with a clean, unadorned shape, gives this knife a style that perfectly blends Japan and the West. It's suitable for all cooks, professional or otherwise, and is easy to use whatever your level in the kitchen.
To wash, first wash by hand, then wipe dry with a soft cloth. Store in a dry place (drawer, block, Bag...).
Discover our range of Japanese knives here!
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