This San-maï Honesuki (Japanese butcher knife) feature a thick blade, good distal taper and nimble tip. It give to this blade a good maneuverability and resistance to work around bones. Confortable pinch grip with the polished spine and choil as well as the Emoto. The brown English Oak Wa handle compliment the blade.
115CrV3 Silver steel is a high carbon (1.15%), low alloyed steel. It has been widely used to make, engravers, screwdrivers. Sheffield silver steel is used in France for straight razors and in Finland for Puukko knives.
Blade materials: San-maï / 115CrV3 core with Wrought iron cladding (0.08% C)
Bevel: double, flat, 50/50 with kurouchi
Finish: Kasumi with Shobudani
Hardness: 63-64 HRC
Handle length : Wa, 120mm (octogonal)
Handle materials: Brown English Oak
Saya material: None / You can order a Saya here -> Link for Saya
Tip to heel length: 140mm
Blade height at heel: 32mm
Spine thickness at handle: 4.5mm
Spine thickness mid-blade: 2.8mm
Spine thickness 1cm from tip: 1.3mm
Balance point: At the maker mark
Overall length: 275mm
Allow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at firstname.lastname@example.org.
My blades are made from carbon steel not stainless steel, it gives my knives an unbeatable sharpness. I prefer carbon steel for it ease to sharpen, the fine edge it takes and the beautiful patina that will develop. You do, however, need to give carbon steel knives just a little extra care to keep them in top shape. There are trade-offs in everything.
The knife is polished using whetstones. It will be easier for your to maintain it or to improve my work. For Sharpening service please contact Scott from www.sheffieldknifesharpening.com
UK postage with Royal Mail (Special delivery before 1pm)
International postage with DHL express (Custom and taxes PAID when buying this item)