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A versatile kitchen knife rich in Japanese know-how
1% carbon VG10 Japanese steel core , San Maï structure
Durable cutting edge - Hardness of 60 HRC on the Rockwell scale
Honoki wood handle with red Pakkawood bolster
Oval shape for a good grip, suitable for everyone
Satin-finish blade with engraved kanji
Made in Japan
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This Japanese chef knife is an everyday essential for making all kinds of cuts. The chef's knife is in fact a very versatile knife, the most widely used in the kitchen. With it, you can chop and mince herbs, cut and mince meat, vegetables, fish or cheese. This is the knife you need for all your preparations!
Japanese knives are renowned the world over for their incredible efficiency. This knife is part of the VG10 Honoki range, produced by Tsunehisa, a brand with a small team of highly qualified experts.
This blade is designed with a San Maï structure, i.e. it is composed of 3 superimposed layers of steel. It contains a rigid core and a layer of softer steel folded on either side of the core.
The blade of this chef's knife has a core made of VG10 steel, a Japanese alloy highly appreciated in the kitchen. It has a high carbon content (nearly 1%) and a high hardness of 60 HRC, giving you a sharp, long-lasting blade.
The core of the blade is then surrounded by a layer ofsofter stainless steel to make it a little more flexible. Note that this does not mean that the blade is flexible, but that it is less brittle in use. You can see the alternating layers of steel near the edge of the blade. Finally, the blade has an elegant satin finish.
This chef's knife has a handle made from honoki wood. It's a very light wood and quite light. The handle has been polished to make it pleasant to hold. The oval-shaped handle is suitable for both right-handed and left-handed cooks.
The knife also features a red bolster in Pakka wood. This composite material is resistant to humidity and antibacterial, making it long-lasting. Pakkawood is composed of compressed wood and resin, and is equally resistant to temperature variations and impact.
The small space into which the blade is inserted into the handle is filled with wood pulp, making it watertight and hygienic. Food residues and cleaning water cannot get into the handle.
To maintain your knife in tip-top condition, we recommend hand-washing it with a non-abrasive sponge and mild dishwashing detergent. Do not soak it in the sink or put it in the dishwasher. Then immediately wipe the knife dry with a soft cloth before storing it in a dry place. When washing, be sure to keep the handle as dry as possible, as wood does not appreciate contact with moisture.
Tsunehisa VG10 Honoki knives can be found on KnifeLeader.eu!
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