This is a beef knife made of high-carbon stainless steel "AUS10" as the main steel, broken into 44 layers of stainless soft iron with 22 layers on one side.
AUS10 has high hardness and excellent abrasion resistance for excellent and long-lasting sharpness.
It also has a higher percentage of chromium, molybdenum, and vanadium than other blade steels, making it particularly superior in terms of rust resistance.
The handle is made of sturdy oak octagonal handle, which is suitable for any arm, and lacquered with persimmon tannin.
Kakishibu is a naturally occurring paint that has been used in Japan since ancient times and has antibacterial, waterproof, and antiseptic properties.
|Country of origin||Osaka, Japan|
|Technique||Sakai Forged Blades|
|Material||Blade: AUS10 Damascus, Pattern: Oak octagonal pattern (Kakishibu finish)|
|Electronic Equipment||Do not use on frozen foods, pumpkins, large bones, or other hard foods.|
|Note||Suitable ingredients: all-purpose|
|Delivery Time||1-2 weeks (if out of stock + 1-2 weeks)|
Brand history and characteristics
How Japanese Products Can Be Such High Quality
I really like the pattern and it is a very nice design.
It was my first time to be a barn, but I got used to it immediately.
I was impressed by the onion slice.
I cut it very thinly, my eyes were completely stained, and it wasn't spicy, so I felt very delicious and I was good at cooking.
The chicken skin and raw squid can be cut quickly.
For a short time, I wanted the Petty Knife of the same series.
I want to use it carefully.
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