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This Kyoto boning knife is ideal for removing meat stuck to the bone.
3-layer VG5 steel core coated with SUS410 steel
0.7% to 0.8% carbon content in steel
16cm 63-layer damascus blade
Micarta handle: antibacterial and stylish
Supplied in black presentation box
Made in Japan
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The Kyoto range includes this boning knife , so you won't lose a single piece of meat on your carcasses!
Tamahagane is the traditional steel used by the Japanese to make swords. You'll soon realize that the sharpness of Tamahagane knives is worthy of a Samurai sword!
The perfect cutting performance of this boning knife is achieved thanks to the steel used in the design of the blade. This core of 3-layer VG5 steel has similar qualities to VG10 steel, but VG5 is more resistant to corrosion, a particular advantage for professional cooks. The cutting edge is just as excellent as that of VG10 steel blades! Now you can cook without straining the blade, thanks to this extremely hard and strong steel.
This VG5 core is coated with 63-layerSUS410 steel , softer and even more resistant to corrosion. These outer layers create the damascus effect, i.e. the small waves that appear when the steel is folded over itself in numerous layers.
The handle is made of micarta, a composite material combining paper and resin. This material is renowned for its sturdiness: it is waterproof and resistant to temperature variations. It is also highly hygienic. Its dark, lightly-veined color adds an original touch that contrasts perfectly with the damask.
This knife has been designed for professional and novice cooks looking for a long-lasting, precise cutting edge. This perfect edge makes it comfortable to hold, and much less tiring when used intensively.
Finally, this knife comes in an attractive black presentation box, ideal as a gift for a loved one (or for yourself)!
Discover Tamahagane's entire Kyoto range on KnifeLeader.eu!
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