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A great chef' s knife for all your cutting needs!
27cm blade - 1% carbon VG10 Japanese steel core
Hardness: +/- 60 HRC for a long-lasting, efficient cutting edge
Honoki wood handle with red pakkawood bolster
Oval shape to suit everyone - Pleasant grip
Elegant satin-finish blade with engraved kanji
Made in Japan
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Japan is a traditional country, where many blacksmiths still use manufacturing methods based on the ancient techniques of Samurai sword smiths.
Tsunehisa Japanese knives are crafted by a small team of skilled experts who focus on cutting efficiency. They allow you to appreciate Japanese expertise and know-how while enjoying an authentic design! These knives are suitable for everyone, professionals and enthusiasts alike will be delighted to enjoy such cutting performance!
This Tsunehisa VG10 Honoki 27cm chef's knife is the most versatile and widely used knife in the kitchen! In fact, it's a multi-purpose knife for cutting fruit, vegetables, fish, boneless meat and aromatic herbs. Its rounded blade swings back and forth for effortless slicing.
Blade :
The blade features a core of VG10 steel, a top-of-the-range Japanese steel with an excellent reputation for sharpness. Enriched with 1% carbon, its hardness is 60 HRC on the Rockwell scale, giving it a long-lasting sharp edge.
This core is surrounded by a layer of softer steel that adds a touch of flexibility to the blade. This steel protects the VG10 core, making it less fragile and brittle in use. This difference can be seen on the bottom of the blade.
The blade has an attractive satin finish. Kanjis have been engraved on the upper part of the cutting surface to bring even more authenticity to the knife.
Handle:
Made of honoki wood, a light wood with very light shades. It has been polished to make it more pleasant to hold. Thanks to its oval shape, it adapts to all cooks for ambidextrous use.
The bolster, which links the handle to the blade, is made of pakkawood. This composite material is often used in the kitchen for its strength and durability. It's composed of resin and compressed wood, guaranteeing excellent resistance to humidity, temperature variations and impact. Red in color, it provides an attractive contrast between the light-colored handle and the blade.
Wood pulp fills the space between the pakka wood and the blade, making it watertight and hygienic (food cannot enter this small space).
Knife care :
For maintenance, we recommend gentle hand-washing in lukewarm water with a mild soap. You can then wipe the knife with a soft cloth and store it in a dry place. When washing, try to keep the handle as dry as possible, as wood doesn't like to get wet.
Discover the full range of Tsunehisa Japanese knives on KnifeLeader.eu!
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