With its short blade, the Kawamuki was designed for in-hand tasks such as peeling and garnish preparation. It has a short double beveled edge like a Western paring knife.
Tatsutogi is our most economical single bevel carbon steel traditional series. Hand forged in the sword making tradition from two pieces of steel. With a soft steel as the edge, these are easier to sharpen, making them good beginner Japanese chef knives.
|Professional Lifespan||3+ Years|
|Blade||2 Layers; Hand Forged|
|Edge||White #3 Carbon Steel|
|Spine||Soft Carbon Steel|
Water Buffalo Horn or Resin Ferrule
CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen