Ultimate luxury knives that are forged and finished to uncompromising standards.
Every detail, from the choice of steel, forging, tempering, grinding and polishing of the 63 Layer Burst Damascus has been done by the small workshop of Kitano san in Sanjo. Every blade goes through exacting inspection before handle attachment resulting in knives of the highest level of functionality, aesthetics and ergonomics.
The handles and saya (sheath) are made of Horse Chestnut that is traditionally lacquered by hand with 35 layers of dyed Urushi tree sap and embellished with 24 Carat Gold leaf.
Pure joy not just to use but a feast for the eyes!!!
Specifications:
Fully handmade VG10 Steel
Hardness 61 HRC + /- 1
Layers: 63
Blade Type: Double-edged blade
Made in Japan
Use and Care – Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. – Hand wash with warm water and towel dry. – Use a sharpening stone to maintain the sharpness of the blade. – Do not use a dishwasher to clean your knife.
SANTOKU (San – 3 & Toku – benefit): This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 165mm to 180mm (smaller 140mm are available in a few collections) Tip: The 170mm/180mm is the most popular multipurpose knife.
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