Blade Length : 210 mm Approx.
Max Blade Width : 60mm
Total Length : 355 mm Approx.
HRC - 61 - 63
Handle Shape -Octagon
Edge Angle : Double Edge
Knife Weight : Approx. 0.190gm
Handle material : Rosewood Octagon
Clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance. The outer cladding is then finished in a beautiful 'nashiji' pattern and fitted with walnut handle.
Care of knife :
1. Sharpening Steel Rod not recommended.
2. Don't cut Frozen Foods with these knives.
3. A whetstone is the best surface for maintaining a Japanese knife. There are various combinations of whetstones that may be used for sharpening a Japanese knife. The most common procedure starts with a whetstone #1000 grit to roughly arrange the angle of the edge to your preference, and then switching to a finishing stone (#3000 - #10,000 grit). By using multiple whetstones, the blade edge can be nicely maintained with less force to a varying degree of sharpness and refinement. Lastly, using a whetstone takes off far less steel than using a honing rod. Taking off less steel means a longer lasting knife.