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Fully hand-forged chef's knife by master blacksmith Katsushige Anryu. Every part of the knife is completely made by him. From forging and hardening the steel, to placing the handle and sharpening the knife.
The knife is made of Japanese Aogami Blue Super Paper Steel, which is a carbon steel that is razor-sharp to sharpen and easy to keep up with. So this knife does need to be dried well after each cutting task but cuts finer than any stainless knife.
The hard Aogami Core layer (62-63 HRC Rockwell) is protected by 2 layers of stainless steel. These layers have had a Tsuchime (hammer finish) which makes food less likely to stick and makes the knife look even tougher.
Because the hard core layer will discolor over time (it gets a patina layer) you get to see a nice separation of core and protective layers. This knife is only going to look tougher the more often you use it.
The oval handle is made of cherry and has a head of pakka wood. This type of wood holds up well to moisture and does not require regular oiling.
Specification
| Product Details | |
| Type | Knife |
| Category | Kitchen Knives |
| Details Blade | |
| Steel Type | Carbon |
| Type of knife | Sujihiki |
| Steel grade | Aogami Super |
| Hardness(Rockwell HRC) | 63 |
| Blade finish | Tsuchime |
| Origin of steel | Japanese |
| Blade length | 270 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC |
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