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This is a classic Japanese vegetable knife for cutting of vegetables. The blade is made of 33 layers of stainless Damascus steel. The core layer is made of VG 10 steel with Rockwell hardness of 60-61 degrees. On both sides it is protected by a layer of nickel and silver, additional 15 layers of Damascus steel are forged on both sides. This blade construction offers maximal cutting efficiency and good flexibility.
We are proud to present a modern Japanese vegetable knife, made in traditional way in Japan. The perfect mirror finish, and a handle made of Pakka and Coccobolo wood, which is ergonomically designed in the classical chestnuts shape, fits perfectly in the palm. This Japanese vegetable knife is thanks to the long development and testing a real masterpiece! The surface structure as a tribute to the traditional forging techniques is machine-pressed.
In the case of hand-forged blade our blacksmith takes the already rolled spring steel and forges it with hand on the anvil or under the monkey (drop hammer). By forging becomes the steel more compacted (denser). Industrially rolled spring steel blades are made by cutting steel plate into strips under drop shears. Then they are ground or milled/grooved and without further forging directly put into the annealing furnace and hardened in oil bath. The qualities of both kinds of blades do not differ from each other much since the industrial rolling is already very good. On forged blades usually have forge traces, which give them an authentic and unique look.