|In your basket: 0 pcs in total 0 €|
This is a great Japanese kitchen chef knife Kanetsu Gyuto, similar to the European chief chef knives. 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 kitchen chef 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 kitchen chef 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 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.