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Japan Kanetsune knife ideal for slicing vegetables
Hardness -+60 HRC on the Rockwell scale - Very good, long-lasting cutting edge
16.5cm San Mai composition blade: 3 superimposed layers
1% carbon VG10 steel core + 410 stainless steel protection
Black polywood handle with stainless steel bolster + 3 fixing rivets
Made in Seki, Japan, high level of expertise
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Japan Kanetsune kitchen knives are made in Seki, Japan, an area renowned the world over for its expertise in knives. The know-how accumulated by the manufacturer over the years now enables it to offer high-performance, ergonomic knives that are pleasing to the eye, with an original Japanese touch! The materials used are of the highest quality, as are the creative processes used to produce the knives.
This nakiri knife has a 16.5cm blade, designed using the San Mai process, a simplified 3-layer damascus:
- The core is made of VG10 steel, a top-of-the-range steel much appreciated in cutlery for its high carbon content, up to 1% (when the current average is between 0.5 and 0.8%). Carbon has a direct impact on the alloy's hardness. Here, the knife achieves a strength of 60 HRC, which means it holds its edge for a long time, and has excellent cutting capabilities. In fact, because the knife's edge is harder, it can withstand a sharper edge over the long term.
- The top layer is made of 410 stainless steel, to protect the more corrosion-sensitive VG10. The waves of this simple damascus are visible at the bottom of the cutting surface, 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 larger base, enhances balance and ensures a comfortable grip for controlled cutting. 3 rivets complete the design to secure the full tang blade inside. All in all, a very sturdy knife.
The combination of its materials, its clean, sober and effective shape....This knife has a style that perfectly blends Japan and the West. It is suitable for all cooks, professional or otherwise, and is a pleasure to use whatever your level in the kitchen.
Wash by hand, then wipe dry with a soft cloth. Then store it in a dry place (drawer, block, Bag...).
Discover our selection of sharpening stones for knife maintenance!
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