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Japanese Cutlery

Japanese Cutlery

Chefs knifeblades - from Seki, Japan

Japanese handforged damascus  #5861 - 5870. The traditional Japanese Chefs knives are sharpened in one side single bevel edge with a slightly concaved flat side for sharper and straight penetrating cutting task. The unique blade is made of hard Shirogami Hagane carbon steel laminated and hand forged with soft iron. This hard tempered (Rockwell 62) single edge carbon steel blade can be easily honed to a razor sharp.

In order to avoid damage to the blade, special caution should be used when performing cutting tasks. To minimize the risk of damage, you are advised to avoid cutting bones, frozen meat or vegetables and similar ingredients. Do not wash in dishwasher, use only wooden or soft plastic cutting boards.

Stainless San Mai blades #5882 - 5889.  The knife blades are produced with modern technic using Sandvik Swedish stainless steel 19C27 core with layers of stainless steel hardened to HRC60. Upper part of blade is traditional Japanese hand hammered "Tsuchime" which helps separate food when cut.

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