The sharpness of the back side is very important to determine whether or not the knife will cut well.
The sharpening of this kitchen knife is wonderful and is a work of the sharpening workshop of a traditional craftsman in Sakai.
Specification
Status:
Brand New/unused
REMARKS&NOTE:
Image information takes precedence over textual information listed on the product page.
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Sharpener:
A traditional craftsman but undisclosed
Knife Type:
Yanagiba
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
White #1 Steel (edge) and Soft iron
Forge Welding:
Double Welding (Hagane on Soft Iron)
Forging Method:
Free forging
Quenching Methood:
Traditional Pine Charcoal Quenching (Duble Steel)
HRC (Rockwell hardness):
Unmeasured
Finish and design:
Kasumi finish
Weight:
According to image
Handle Tyep:
Octagonal Magnolia
Saya (Sheath):
Unequipped
Dominant hand:
Right-handed
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Product contains:
Saya(sheath)
Remark:
Professional use (for top chef )
Description
This knife is for professional cooks,
It can be used by amateurs who love cooking.
Ideal for sushi parties at home.
It is available immediately after purchase.
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