Kansui Summinagashi Single Bevel knives feature a Jigane, which is made by repeatedly folding together two layers of different types of carbon steels. This unique process creates a Jigane with 16 exceedingly thin, alternating layers, called Damascus. The Jigane is then forge welded to a layer of high carbon steel (blue paper #2) and tempered to Rockwell c63º. This process imparts a visual tension to the blade and a brilliant sharpness to the cutting edge. Because blue steel is a carbon steel, these knives must be dried after use to provent rust or tarnish.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The "Wa" style handle is octagon in shape and is formed from makassar ebony with a buffalo horn ferrule. Each blade comes razor sharp. Designed for right-handed use.
- Carbon steel damascus "hon kasumi" blade
- Extremely hard cutting edge for long lasting razor sharp knives
- Single bevel for thin, accurate slicing
- Makassar ebony and buffalo horn handle
- Designed for right-handed use