Tamahagane San Nakiri Vegetable Knife

Tamahagane San is a clad knife, made from a core of VG5 steel and two outer layers of SUS410 steel; The core of VG5 steel has a Rockwell Hardness of 58-71
An exceptionally sharp factory edge is the pride of Tamahagane San; Cook’s will love how easily Tamahagane San knives sharpen because of the very thin VG5 core and much softer SUS410 steel
Made from strongly compressed laminated wood, the handle gives you the tradition and warmth of wood without an exposed metal tang that can sometimes cause discomfort

Description

Tamahagane San 7-inch usuba knife: This classic Japanese blade shape is designed for cutting vegetables. The Japanese symbol ‘San” means brilliant and radiant in English, and these knives will shine brightly in any kitchen. The hard core is cushioned by the outdoor layers of SUS410 steel, which have a Rockwell hardness of 28-32. The optimal sharpening angle is 14-15 degrees. The attention catching care for is distinctive yet classic.
Tamahagane San is a clad knife, Comprised of a core of VG5 steel and two outer layers of SUS410 steel; The core of VG5 steel has a Rockwell Hardness of 58-71
An exceptionally sharp factory edge is the pride of Tamahagane San; Cook’s will love how easily Tamahagane San knives sharpen as a result of the very thin VG5 core and much softer SUS410 steel
Comprised of strongly compressed laminated wood, the care for will provide you with the tradition and warmth of wood without an exposed metal tang that may infrequently lead to discomfort
The whole range of 15 knives includes both Western and Eastern shapes: Paring, Utility, Santoku, Vegetable, Boning, Slicing, Bread and Chef’s knives
Tamahagane knives are manufactured by Kataoka and Company in Niigata, Japan

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