Kanetsu Sashimi, Japanese chef's knife, damask knife
A Japanese chef's knife made in the traditional way.
The blade consists of 33 layers of stainless Damascus steel.
The core layer is made of VG10 steel with a Rockwell hardness of 60-61°.
It is protected on both sides by a layer of nickel and silver.
In addition, 15 layers of Damascus steel are forged.
The blade constructed in this way offers the highest possible edge retention at the same time
maximum flexibility.
The perfect high-gloss polish, as well as a handle made of Pakka and Cocobolo wood,
which lies ergonomically in the hand due to its chestnut shape, round off this masterpiece perfectly.
The surface structure is machine-pressed in homage to traditional forging techniques.
Data
- The traditional filleting knife for cutting the finest slices of meat and fish.
- Knife weight: approx. 120 g
- Handle material: Pakka and cocobolo wood
- Blade material: Damascus VG10 steel (HRC 60-61)
- Blade length: approx. 21.5 cm
- Total length: approx. 33.5 cm
.jpg "Kanetsu Sashimi, Japanese chef's knife, damask knife, kitchen knife")
.jpg "Preview: Kanetsu Sashimi, Japanese chef's knife, damask knife, kitchen knife")
.jpg "Preview: Kanetsu Ko Hocho, Japanese chef's knife, damask knife, kitchen knife")
.jpg "Preview: Kanetsu Gyuto, Japanese chef's knife, damask knife, kitchen knife")
