• Blade Steel Type: Stainless Steel VG-2 (Core) enveloped by stainless steel
• Handle: Lacquered wood
• Hardness Rockwell (HRC): 58-59
• Total length: 35,3 cm
• Blade length: 20,0 cm
• Blade width: 4,3 cm
• Spine thickness: 2,0 mm
• Weight: 146 g

Made in Japan

KNIFE CARE

The basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip. When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should only be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.