The legacy of Japanese samurai swords has been passed to the founder of Kanetsugu from generation to generation since the Jow era (1345-1349). This legacy is carried on to their kitchen knives. Created by combining state of the art technology and ancient craftsmanship they bring the sharpness of Japanese samurai swords to culinary knives.
The Kiwami Series knives are forged from a 63-layer Damascus steel with a core of SPG2 (Super Gold 2),which is popular in Japan but difficult to find elsewhere. SPG2 (alias powder stainless steel / high-speed steel) performs admirably in all four major properties required for the best quality of knife – “high hardness, high toughness, wear resistance, and corrosion resistance.” The blade is ground using a special method to achieve the same cut as traditional Japanese swords that is a relatively curved known as Hamaguri-ha(Clam Shell), the advantages of which are high durability and exceptional cutting performance.
The blade is finished with a DLC (Diamond like Carbon) coating that is as hard as diamond and is very wear, scratch, and corrosion resistant to achieve a “unique” aesthetic. The gorgeous, very durable, and easy-to-clean laminated hardwood handle is octagonal in form and has uneasy-to-grip design Each knife is packaged in its original wooden gift box.
Please Note: The handle colour varies from light to quite deep ochre
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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