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Choose a nakiri knife for cutting vegetables!
16.5cm Damascus blade: several superimposed layers of stainless steel
SG2 powder steel core: high carbon content of 1.3%.
63HRC on the Rockwell scale: excellent wire retention
Refinedsilver-plated Damascus and polished blade finish - Elegant
Octagonal-shaped handle for ergonomic use
Made of ebony wood with 2 turquoise stone rings
Handcrafted by Kiryu, Japan
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The Yuzo Kanko Damascus SG2 Japanese nakiri knife embodies the meeting of traditional craftsmanship and modern performance. This rectangular blade, typical of Japan, is specially designed for fast, fine cutting of vegetables and herbs. Its 16.5 cm blade offers an excellent compromise between maneuverability and cutting surface, enabling slicing or chiseling with remarkable fluidity.
This blade is made from a rigid steel core surrounded by several layers of softer steel, forming a damascus structure. This forging is not only aesthetically pleasing: it also enhances the blade's strength and rigidity.
The core of the blade is made of Japanese SG2 powder steel (also known as R2), renowned for its fine grain and strength. With a carbon content of around 1.3%, it achieves a hardness of around 63HRC on the Rockwell scale, guaranteeing edge retention far superior to that of Western steels.
The core is then coated with multiple layers of stainless steel to form an elegant damascus finish. Moreover, this silver damascus is combined with a polished blade finish that adds elegance to your damascus knife.
This Japanese kitchen knife features an octagonal ebony wood handle, with a dark hue that gives your Yuzo Hamono knife character!
This traditional Japanese shape ensures an excellent grip for both right- and left-handed users. Thanks to this ergonomic design, your handcrafted Japanese knife remains stable and pleasant to handle, reducing fatigue and enabling precise control of the gesture.
Two turquoise stone rings ensure a harmonious transition throughout the handle, adding a touch of contrast and refinement to this Japanese nakiri knife.
To care for your Japanese knife, clean immediately after use with a soft sponge, then dry the blade and handle thoroughly. Avoid putting your knife in the dishwasher, and do not soak it in the sink. Keep your knife away from moisture.
Yuzo knives come from the Japanese Kiryu workshop, established in 1920, where each piece is hand-forged by specialized craftsmen. These master cutlers combine traditional forging techniques with modern heat treatment methods to produce blades of exceptional precision and reliability. Each damascus pattern is unique, testimony to the meticulous work carried out on each Japanese knife. The result is a tool that is both high-performance and aesthetically remarkable, designed to last for years!
Discover the rest of Yuzo Kanko Damascus SG2 knives on Knifeleader.eu!
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