KYOTO, DELUXE EDITION SERIES
This lightweight, double bevel edged Kiritsuke is a traditional Japanese knife with an angled tip, allowing it to be useful for either sashimi or as an all-purpose kitchen blade.
In a restaurant, the Kirtisuke is typically reserved for the executive chef only, and no one else is allowed to touch it.
Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade.
The metal combination fuses the high-quality sharpness and sturdiness of VG10 steel with the corrosion fighting properties of SUS430 and SUS431 (same material used in aerospace equipment) stainless steel.
With a Rockwell Hardness score of over 60, these blades will retain their sharpness for a long time before having to be sharpened
V-Shaped Blade, Razor Sharp 8 Degrees Oblique Cutting Edge
Japanese knives' blades are thinner and sharper than the western knives,
This lends itself to the precision and detail of Japanese cooking.
This blade profile makes it more suitable for making long clean slices.
The more acute angle of this blade means it is sharper and will cut through your foods with more ease. It can also make finer more delicate cuts.
Double-bevel blades are easier to handle than single-bevel and also easier to sharpen.
67 Layers of Damascus Steel, VG10 Core for High Hardness and Long-Lasting Sharpness
VG10 steel is produced in Japan, the G stands for “gold”, which refers to the “gold standard” that this level of stainless steel is considered to have met.
Because of how well VG10 holds an edge and its ability to withstand rust, VG10 has become the most popular steel for professional chefs.
Full length: 33 cm (8 inches)
Blade length: 20.5 cm
Blade width: 4.8 cm (The widest point)
Blade thickness: 1.5 mm
Net weight: 200 g
Hardness: 59 HRC.
Handle: Black and ebony wooden handles, Hard, heat resistant, beautiful, Each handle is unique.
What's in the box: Knife With Knife Sheath + Gift Box