Kanetsune Japanese Carbon Steel Clad Stainless Santoku Kitchen Knife
Blade Material: Takefu Shiro 2 (High Carbon Steel) Clad Stainless Steel
Core: Takefu Shiro 2 (High Carbon Steel)
Outside: Stainless Steel (SUS410)
Handle Material: Rosewood
Blade Length: 165 mm (6.5")
Blade Thickness: 1.5 mm
Made in Japan
This 3-Layers blade is a combination of hard carbon steel and soft stainless steel. This inherits the tradition of blade structure of the Japanese sword (Katana), the sharpness is famous worldwide. This has the advantage of trenchant Japanese carbon steel and stainless steel that is easy to care.
Dull kitchen knives waste time and power, and worsen taste of foods. Good kitchen knives make cooking fun, give feeling of satisfaction.
Note: Carbon Steel is sharp. But This edge of carbon steel is not rust resistance. Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)
Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness.