The Tamahagane San Tsubame hand-ha-mmered knives feature 3-ply stainless steel construction. The middle layer is V-G No. 5. This layer is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and are more stain resistant then the cutting edge and actually protects the cutting edge. The original thickness is 20-mm and is then thinned by a repeated rolling process to remove all of the impurities, leaving you with very hard, very pure 2-mm stainless steel. Some view this as a modern forging technique. The final thickness of the knife blade is 0.65-mm and the outside layers are 0.675-mm which is why it reaches 61-Degree of hardness on the Rockwell scale. There are several different V-G stainless steels. Kataoka selected V-G No. 5 because it can be hardened as hard as all other V-G steels, but has superior edge retention and stays sharper longer then other knives made of V-G steels. Like the Tamahagane San Kyoto series, the edge on the San and the San Tsubame knives have minute beveled edges. The angle of the edge is between 14 and 15-Degree. To really appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with these edges. The handle is made of dark, rich laminated wood which gives the full metal tang a warm, traditional feel in your hand and an elegant look in your kitchen.
The CLASSIC 8" Vegetable Knife is perfect for chopping and slicing fruits and vegetables. It features large, distinctive holes that create air pockets between produce and the blade. These large air pockets prevent anything from sticking to the blade.
"Our handmade Yoshihiro Mizu Yaki Blue Steel Kurouchi Nakiri knives are at the top of its class in performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knives. This unique style of forging offers an unpolished rustic finish. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention. One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Nakiri. The Nakiri is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of. "
Manufacturer: Sane Tatsu
Brand: Sane Tatsu
We offer traditional Japanese cutlery of the highest quality. Unlike the knives you find in today's retail stores, every Sakai knife is unique, and specially made. The steel is forged by master blacksmiths which is then shaped and honed with great care to its specialized form. Through our store we hope to spread the knowledge about this traditional handicraft with its roots in the samurai culture. Knowledge acquired over centuries is at risk of extinction and we are very proud and honored to contribute to survival of this great tradition. Sakai city is well known for it's quality skilled blacksmiths. In the early centuries this city was known for making the best katana for the samurai, and now it's making the best quality knives! The texture of the knife allows a smooth and clean cut, making the knife a high quality product. Damascus steel is given a wavy pattern by hammer-welding strips of steel and iron, followed by repeated heating and forging, used for these knives, and katana. The handle is made of mahogany, making a strong and sturdy grip available. The mahogany tree is a tree indigenous to the Americas, bringing something from across the world and combining it with the traditional Japanese skills of blade forgery.
Messermeister Meridian Elite Kullenschliff Vegetable Knife, 7-Inch
Manufacturer: Messermeister Co
This Asian inspired Messermeister 7-inch Vegetable Knife combines the classic features of a European Chef's Knife with the wide blade style preferred by chefs from the Far East.The chopping cleaver style blade is a full 2-1/2-inch wide, 7-inch long with a blunt spatula tip and a slight rocking camber. The alternating kullenschliffs (a.k.a. kullens, hollows or grantons) on each side of the Knife reduce drag and prevent items from sticking to the blade.
A hard special alloy VG-10 is thrust into 33 hammered Damascus-Layers. *Note: hammered finish blade has some slight scratch line on the blade by hammer and grindstone, because the blade was finished a fine edged honing. It's not defective.
This super sharp VG-10 Japanese stainless steel is covered in a clad of 67 unique layers of a Damascus dragon pattern with just over 33 layers on each side. This design vastly increased toughness, stains resistance and prolongs the life of this beautiful blade. The knife is perfectly balanced for work in the kitchen. In addition, the beautiful 3-Pin design dark brown PAKKAWOOD full Tang handle is slip resistant, easy to clean, bacteria resistant, waterproof and is just beautiful to the eye. The mirror polish finish and butt end steel bolstering finish out this perfect kitchen knife and tool. Every ZHEN knife comes in its own hand crafted gift box perfect for display or gift giving. Do NOT chop bone or use on cutting boards made of glass, tile or granite. Hand wash with gentle dish soap, rinse and hand dry immediately. Sharpening on a whetstone is recommended at a 15 degree angle. We offer Limited Lifetime Warranty against defect and 100% satisfaction guarantee. Our knives are imported from the finest Japanese steel and expertly crafted in our Taiwan factory.
For generations, the Consigli family has been leveraging its passion and expertise to produce high-quality traditional Tuscan pocketknives and cutlery, using the same forging techniques that the master knifemakers of Scarperia have been refining since the 14th century. The town of Scarperia was founded on September 8, 1306. Back in those days, the town was sited on what was then the most important road for anyone wishing to cross Italy. The production of cutting irons has also been crucial to the townï¿½s development from the outset; this specialization was perhaps the result of local military requirements or possibly due to the needs of the local farmers. For more than two centuries, blades from Scarperia were renowned as being of unrivaled quality. In the second half of the 19th century that Scarperiaï¿½s knives and cutlery started to experience increasing demand. With the unification of Italy came numerous orders from all over the country, and particularly from the south. Because of this southern influence, the origins of several types of knives made in Scarperia (the Calabrese, the Napoletano and the Casertano) can be traced back to the south of Italy. As a result, the reputation for the quality of the knives made here has been consolidated once again, and they are now rightly celebrated throughout the world. The Old Family Tradition Fifty years have now passed since the time of the Fondo Pasinetti - the site in Via Magenta, in the center of Scarperia, where the Consigli brothers opened their first premises. Luigi - at the time, just a little over 20 years of age - and Enrico, his slightly younger brother, had already spent several years producing knives on behalf of the same company for which their father had been forging metal and making pattada knives and grafting knives since the very early part of the century. Currently, alongside its typically Italian models, which represent the perfect synthesis of tradition, technique, elegance, and refinement, the company also produces high-quality ...