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These traditional Japanese knives feature a core of blue steel – a fine-grained carbon steel favored by professional chefs for its blazing sharpness – that is encased between two layers of stainless steel.
Features: Japanese san mai construction features carbon steel between two layers of stainless steel, providing the ultra-sharpness of carbon steel with the easier maintenance and added corrosion resistance of stainless steel.
Blue steel, hardened to 61 Rockwell, is a super-hard, fine-grained carbon steel known for taking and maintaining an extremely sharp edge (“blue” refers to the paper the raw steel comes wrapped in).
The mirror-polished blade has a bead-blasted edge where the two steels meet, showcasing the layered construction.Traditional Japanese octagonal handle made of gray Pakka Wood.
Hand crafted in Japan.
Includes traditional Japanese saya, or sheath (made in China)
4.5" Honesuki: With its triangular blade, the honesuki is used for boning poultry, but it also excels at other meat-trimming tasks, such as frenching a rack of lamb.
6" Utility: This butchery/utility knife's 6-in. length is the precise length needed for efficient butchery—not a quarter inch more, not a quarter of an inch less. The 6-in. length is also handy for anything you'd do with a utility knife—from trimming vegetables to slicing salami.
10" Kiritsuke: Known as the Japanese master chef's knife. The master will be able to use the kiritsuke for a wide variety of kitchen tasks. For instance, it works extremely well with vegetables; use it to make a beautiful julienne, dice, or brunoise. It's also an excellent choice for cleaning and portioning boneless proteins, particularly fish.
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