This knife was hand forged in a coal forge, the traditional Japanese, San Mai method of forge welding a billet of 1095 and 15N20. The knife was then given a two part acid bath to darken the 1095 while leaving the 15N20 steel shiny. The knife is razor sharp, and ready to be used to cut up meat, fish, veggies, herbs, and fruit with ease. These traditional Japanese chef knives are shockingly sharp, and able to be very versitile in the kitchen. Comes with a poplar sleeve with a linseed oil finish.
Steel: 15N20, 1095
Handle: Bloodwood, Acrylic, Kydex
Measurements: Total Length 10 3/4”, Blade Length 5 1/8", Spine Thickness 1/8"
This knife was hand forged in a coal forge, the traditional Japanese, San Mai method of forge welding a billet of 1095 and 15N20. The knife was then given a two part acid bath to darken the 1095 while leaving the 15N20 steel shiny. The knife is razor sharp, and ready to be used to cut up meat, fish, veggies, herbs, and fruit with ease. These traditional Japanese chef knives are shockingly sharp, and able to be very versitile in the kitchen. Comes with a poplar sleeve with a linseed oil finish.
Steel: 15N20, 1095
Handle: Bloodwood, Acrylic, Kydex
Measurements: Total Length 10 3/4”, Blade Length 5 1/8", Spine Thickness 1/8"
