Blade Type: Nakiri Knife / Double bevel
Blade Material: DP VG10 Clad Stainless
Core: VG10 Stainless
Outside: Soft Stainless Steel (SUS410)
Handle Material: Black plywood
Total Length: 290 mm ( 11.4")
Blade Length: 165 mm (6.5")
Thickness of Spine: 1.5 mm
Weight: 161 g (5.6 oz)
Model: Kanetsune KC-143
HRC: 60
Made in Japan
This 3-layer blade combines hard and soft stainless steel, inheriting the traditional blade structure of the Japanese katana, renowned worldwide for its sharpness.
A blade made entirely of very hard steel is difficult to sharpen. Conversely, a soft blade dulls quickly and loses its edge easily. Therefore, in this design, the hard VG-10 steel is used only for the core, while the softer stainless steel is used for the outer layers.
The stainless steel outer layers provide excellent rust resistance and contribute to hygiene. Furthermore, the blade undergoes DP processing, which enhances corrosion resistance and ensures long-lasting use. A good kitchen knife makes cooking enjoyable and provides a sense of satisfaction.
DP processing (Decarburization Prevention Processing): This process is applied during the bonding of stainless steel and the core steel. It improves the durability of the cutting edge and helps maintain sharpness for an extended period.
About VG-10
VG-10 is a high-carbon stainless steel containing cobalt, known for its hardness (HRC 60), excellent sharpness, and wear resistance. It is a popular choice among professional chefs and is developed and manufactured by Takefu Special Steel Co., Ltd., a Japanese company.
NOTE:
The core steel is VG10, and the side steel is rust-resistant; however, please be sure to wash, wipe, and dry the knife thoroughly after each use. If rust appears on the blade, use a cleanser or take it to a sharpening service (note that scratches may occur).
Avoid twisting the edge or striking the blade. Do not cut frozen foods or bones, as the thinner, sharper edge of Japanese knives may chip or break. Since Japanese knives are handcrafted, slight scratches may appear naturally.
About Seki City
Seki City boasts the largest share of cutlery production among Japan's top five cutlery-producing regions. Seki cutlery is characterized by its hard edge and long-lasting sharpness. Produced using traditional Japanese techniques and carefully controlled tempering, these implements are easy to resharpen, offering excellent initial sharpness and superior edge retention. Historically, Seki swords were renowned for their strength, flexibility, and exceptional cutting ability, earning the praise: "Unbreakable, unbendable, and cuts exceptionally well."
