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Traditional Japanese knives from Kai. These knives are specially designed for extremely precise cutting of fish and vegetables.
High carbon stainless steel
The knives are made of high carbon stainless steel. This ensures that they stay sharp for a long time and are easy to sharpen yourself. The knives are ground on one side. This makes the knives extra sharp and food sticks less when cutting. However, as a beginner, it takes some getting used to. A one-sided sharpened knife has to be steered slightly differently than a normal sharpened knife.
- Single sided ground
- High carbon stainless steel
- Gakka wood handle
- Hexagon shape
Handle
The handle is made of pakka wood in the shape of a hexagon (hexagon). Pakka wood is made by impregnating wood and resin at high pressure. The result is a "wood" that requires no maintenance and is waterproof. The combination of the pakka wood and its shape ensures that you always have a good grip.
Are you looking for a single-edged sharpened knife that requires hardly any maintenance? Then the Kai Seki Mago Roku Kinju series comes highly recommended.
Specification
| Product Details | |
| Type | Knife |
| Category | Knives |
| Series | Kai Seki Magoroku Kinju |
| Details Blade | |
| Steel Property | Stainless Steel |
| Type of knife | Yanagiba |
| Steel grade | Daido 1K6 high-carbon stainless |
| Hardness(Rockwell HRC) | 58 |
| Blade length | 210 mm |
| View More | |
| UPC | 4901601438598 |
|---|
