Japan Satake Carbon Steel 804 035 Review

ATTENTION! THE BLADE OF THIS KNIFE DOES NOT HAVE A HAMON! THIS IS A DECORATION! HOWEVER THIS KNIFE IS MADE IN JAPAN, ALL ITS ADVANTAGES AND CHARACTERISTICS ARE IN THE DESCRIPTION! Blade - high-carbon steel (NOT STAINLESS) SK-4, Hardness - 60 HRC +/- 1, Total length - 33.8 cm, Blade length - 16 cm, Blade width - 4.6 cm, Blade thickness - about 2.1 mm. Weight - about 105 g, Handle - magnolia wood. The sharp edge of this Usuba Knife is made by seasoned artisans to a mirror polish at 12-15°single-bevel blade. Because of its special single-sided and sharp blade without crushing or tearing the structure of the ingredients, it is able for cutting Herbs and Vegetables etc. Ergonomic Magnolia Handle - The Ergonomic Handle of this single-edged Japanese Nakiri Knife has perfect grip and great balance, so it is a classic Japanese knife handle, the design of which was developed more than two centuries ago and is still the best in the opinion of Japanese craftsmen. Easy Care - The Japanese Usuba Knife is easy and fast to clean. Note! For long knife life, for protecting the sharpness and glossiness of this knife surface, please DO NOT wash this knife in dishwasher. Clean and dry it after hand washing to get the most out of them. For a long service life, keep it separately from other kitchen utensils, always wash it after each use and wipe it dry. In this case, the long service of your knife will be like your reward for taking care of it. If you cut herbs and vegetables and want to do it easily, this knife is the perfect solution for you according to the opinion of Japanese craftsmen, which has been passed down from generation to generation.