Usuba San Mai Japanese knife - Kanetsune
This 3-layer blade (san mai) is a combination of hard and soft stainless steel. It inherits the tradition of the Japanese sword blade structure (Katana), its sharpness is famous all over the world.
VG-10 is a high carbon stainless steel containing cobalt, hard and HRC is 60. The material has excellent sharpness and wear resistance. It is therefore spreading among professionals. It is developed and manufactured by Takefu Special Steel Co.,Ltd, a Japanese company.
If the whole blade is very hard, it is difficult to sharpen. If the blade is soft, it is dull, and the edge falls off immediately. So, the hard material is used in the center only, the soft material is used on the side.
As the side plate is made of stainless steel, it does not rust and is hygienic. In addition, as the DP treatment has been done, it is also corrosion resistant and can be used for a long time. Good kitchen knives make cooking fun and give a sense of satisfaction.
This is a treatment to prevent decarbonization when bonding stainless steel and steel. By performing this treatment, the durability of the cutting edge is increased and the cutting edge is retained for a long time.
The city of Seki
Seki City is the leading cutlery producer in the five largest cutlery producing regions in Japan. The characteristic of Seki cutlery is the hardness of the edge, the durability of the cutting edge.
Cutlery produced by traditional Japanese techniques and valuable knowledge containing proper tempering is easy to resharpen, the edge is excellent and long-lasting. The sword of Seki City has been praised for "not breaking, not bending, and it can cut well".
Reference : KC143
Origin : Japan
Blade : San Mai Heart VG10 and 2 layers SUS410
Blade length: 165mm
Total length: 290mm
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