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A razor-sharp chef's knife with a striking design. The Kazoku Kaji stands out because of the special machining on the steel. This is done with a hammer after forging and makes food stick less while cutting. Often this machining is done with a normal hammer but with this model they have developed a special hammer.

  • Made of SLD Steel (61-62 Rockwell)
  • Luxury handle made of Keyaki
  • Special hammer machining

Special stainless steel

The knife is forged from SLD steel. This type of steel has a high carbon content (1.5%) which allowed it to be extra hardened (60-62 Rockwell). By adding 11-13% chromium, the steel is still rustproof.

Stainless Sanmai
The hard core is protected by two layers of soft stainless steel. The knife stays sharp for a long time and is easy to sharpen yourself. Almost similar to a carbon knife but without the maintenance.

Traditional Japanese handle
The handle is shaped like an octagon (octagonal) and is somewhat longer. As a result, you always have a good grip, even with wet hands. It is made of oak with a head of rengas wood.

Specification

Product Details
Type Knife
Category Knives
Series Kazoku Kaji
Weight 175 grams
Details Blade
Steel Type Stainless Steel
Type of knife Gyuto, Chef's knife
Steel grade SLD
Hardness(Rockwell HRC) 62
Blade finish Tsuchime
Origin of steel Japanese
Blade length 210 mm
Total length 370 mm
Blade height 48 mm
Blade Thickness (heel) 4 mm
Blade Thickness (centre) 2.3 mm
Blade Thickness (1cm from tip) 0.8 mm
Sharpening Double Bevel
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Details Handle
Handle Type Japanese (Wa)
Handle Material Keyaki
Handle length 136 mm
Right or Left Handed Left- and Right-handed
UPC 7438225711730