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Traditional Japanese cook's knife with forged blades with 63 Damask layers. A series of knives for fanciers of the Asian cuisine. The blade core if of premium stainless molybdenum-cobalt-vanadium-steel. The core is encased in a stabilizing layer.
Further 30 layers of stainless steel SUS410J are forged onto the stabilising layer. This softer layer protects the brittle core. The grip cover is of pakka wood.
In the case of hand-forged blades, our blacksmith takes the already rolled spring steel and forges it by hand on the anvil or under the drop hammer. The steel gets more solid (denser) by forging. In the case of industrially rolled spring steel blades, the sheets of steel plate is cut to strips under drop snips, then ground or milled and immediately forged into the annealing furnace and oil-quenched. The properties of both kinds of steels are not very different, since industrial rolling is already very good! On forged blades are usually blacksmith marks, which give them an authentic and unique look.