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The Kazoku Kagami attracts all attention with its damask lines and mirror finish " mirror polish". The blade is polished until it is mirrored, making food less sticky. A luxurious finish that makes the knife stand out among the usually matte Japanese knives. It invites you to cut with it and it cuts like the best. No vegetables, meat or fruit can withstand the sharp Japanese steel.
- Chef's knife with a 21 cm blade
- Suitable for cutting meat, fish, vegetables and fruit
- Made of Japanese Aus 10 steel
- Hardened to 60-61 HRC Rockwell
- Handle made of Pakka wood
- Made in Seki, Japan
- Highly polished
Japanese AUS 10 steel
The knife is made of Japanese AUS10 steel with 16 layers of damask ground to a sharp angle. This combination allows you to glide through most ingredients as if there was no resistance. As a result, you finish cutting much faster, which is sometimes even a shame.
Ergonomic Western handle
The handle has an ergonomic Western shape with a cutout in the middle. This provides an even better grip, especially with wet hands. The handle has no particular design but feels instantly familiar.
Are you looking for your first Japanese knife? Do you want even finer cuts? Then the Kazoku Kagami is highly recommended.
Specification
Product Details | |
Type | Knife |
Category | Knives |
Series | Kazoku Kagami |
Weight | 160 grams |
Details Blade | |
Steel Type | Stainless steel |
Type of knife | Gyuto, Chef's knife |
Steel grade | AUS-10 |
Hardness(Rockwell HRC) | 61 |
Blade height | 46 mm |
Blade finish | Damast |
Origin of steel | Japanese |
Blade length | 215 mm |
Total length | 335 mm |
Blade Thickness (heel) | 1.7 mm |
Blade Thickness (centre) | 1.5 mm |
Blade Thickness (1cm from tip) | 0.5 mm |
Sharpening | Double Bevel |
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UPC | 7438225710764 |
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