CS103 Japanese Slicer Kitchen Knife VG10 Steel 210mm ProJ by Sekikanetsugu [Sold out]

Japanese Slicer VG10 steel knife Sekikanetsugu Saiun

US$115.00
(See in various currencies)

– Specifications –

BrandPro J by Seki Kanetsugu
Knife TypeSlicer
Blade SteelVG10 (Stainless)
HardnessAround 61 HRC
Double beveled edgeFor right and left-hand users
HandleCompressed laminated woods
Blade Length210mm (8.26inch)
Total Length335mm (13.1inch) 
Weight182grs (6.4oz) 
CountryMade in Japan

Description

Sharp, rust resistant and clam shape cutting edge, Seki-Kanetsugu’s Slicer.

Slicer knife(=Sujihiki) mainly used for cutting meat. and also used to cut sashimi like Yanagiba knife. Short height means less surface area with less friction, you can cut sharply. This blade is inherited the tradition of Japanese sword, so it is sharp and strong.

(click for larger view)
  1. Blade material : VG10 Steel edge(core) is integrated into SUS410 stainless steel. VG10 is one of the best stainless steel for japanese kitchen knives. Features are…(1)Very hard and sharp , (2)superior edge retention , (3)resistance to oxidation.

  2. Tsuba : This part is called Tsuba. There is no space between the blade and handle. So keep clean, and prevents corruption. Almost high-class kitchen knife has Tsuba.

  3. Handle : made of compressed laminated woods.

Maintenance

  • Keep clean and dry after use.
  • Do not use for any frozen foods or bones.
  • Not recommend to clean in dishwasher.