This San-maï Honesuki (Japanese butcher knife) feature a thick blade with a K-tip, 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 French Box wood and black horn ferrule Wa handle compliment the blade.
The Swedish 26C3 core steel is a high carbon (1.26%) steel with closely controlled alloy content and low impurities.
Blade materials: San-maï / 26C3 core with Pure iron cladding (0%C)
Bevel: double, flat, 30/70 for right handed chef with kurouchi
Finish: Kasumi with Shobudani
Hardness: 63-64 HRC
Handle length : Wa, 125mm (octogonal)
Handle materials: French Box wood with black buffalo horn ferrule
Saya material: None / You can order a Saya here -> Link for Saya
Tip to heel length: 165mm
Blade height at heel: 34mm
Spine thickness at handle: 4.6mm
Spine thickness mid-blade: 2.7mm
Spine thickness 1cm from tip: 0.9mm
Balance point: At the emoto
Overall length: 305mm
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)