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Kobayashi Summinagashi Single Bevel

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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
     
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(NOT CURRENTLY AVAILABLE)
Kansui Suminagashi Right-Handed Yanagiba (Sashimi Knife) - 240mm - with saya
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