Small vegetable knife Senzo 33 layers

The Senzo Collection knives are constructed from a 33 layer complex Damascus with a VG10 core clad (60-61°Rockwell) with 16 soft layers on either side. These outstanding knives exemplify Japanese sharpness but with more weight than associated with most Japanese knives. The surgically sharp edge is easy to maintain and will outperform most other knives in this price bracket.  The added weight has been achieved by cold forging the blade from a thicker than normal blank (4mm) and compressing it with 3000 pounds per sq. in. of pressure and then pressed again with a Tsuchime mould. The resulting knife with polished finish is both dense (extremely tough) and breathtakingly sharp with indents on the top part of the knife that reduces sticking of fatty, oily or starchy foods. The stainless bolster and oval hardwood handle from black Pakka wood have a thin red ring of a heat resistant polymer between them that acts as a cushion if the steel bolster and wood handle expand and contract differently in extreme conditions.  

Price incl. 21% VAT: 123

Availability: In stock 1pcs!

Price of the selection: 123
info Foreseen earliest delivery on 3. July.
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  • Product No: 7616

Small vegetable knife Senzo 33 layers Small usuba

  • Blade length 105 mm
  • Total length 210 mm
  • Weight 95 g

Note: Not suitable for cutting of bones. Never use the knife as a screwdriver, can opener or crowbar. Always cut on wooden, plastic or other soft surface. Intended for preparation of food only. This premium-quality knife does not belong in the dishwasher! Please wash it by hand in lukewarm water and then wipe.

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Advisory Service: Questions and Answers

How and what materials are your daggers made from?

The daggers are approximately made as follows. The basic shape of the blade is made by a laser CNC machine. It is burned from spring steel. The semi-finished blade follows then in the groove cutter, where the cutting edge and the groove are milled. The blade is then oil-quenched and tempered to the desired hardness. Then the guard and pommel is attached to the blade tang. The tang is usually peened at the end (behind the pommel) and the cross-guard hard soldered with brass. Hardwood plates are placed under the handle wrapping from genuine cowhide so that the handle is sufficiently robust for a safe grasp. The steels surfaces obtain the desired finish in the end - with a wire brush or with a felt disc with polishing paste.

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