Our most economical single bevel carbon steel traditional series. Hand forged in the sword-making tradition from two pieces of steel. These are good beginner Japanese chef knives. Professional lifespan: 3-5yrs
Blade - 2 layers hand forged together make this a true handmade knife. With a harder steel for the blade edge and a softer steel for the tang side. SK tool steel makes up the blade edge, while softer Jigane Carbon steel makes up the back and tang. Easy to sharpen.
Left handed bevel is available on request please contact us for pricing
Handle - Traditional “D” shaped wa handle featuring Japanese Magnolia and water buffalo horn or resin ferrule.
Bevel Angle Ratio Single Bevel
*PRO TIP: Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces or was previously frozen