It is a kitchen knife finished by black forging using a traditional Japanese method.
Double-edged type with steel in the middle and soft iron set on both sides.
Yasuki Steel White No. 2 is used for the cutting blade.
The design is a high-end type with a rosewood round Handle and a black surface that
is sanded.The smooth texture and excellent sharpness will satisfy the user.
In addition, this kitchen knife has rust, but the rust is iron oxide (Fe2O3) and is
harmless to the body.
Double-edged type with steel in the middle and soft iron set on both sides.
Yasuki Steel White No. 2 is used for the cutting blade.
The design is a high-end type with a rosewood round Handle and a black surface that
is sanded.The smooth texture and excellent sharpness will satisfy the user.
In addition, this kitchen knife has rust, but the rust is iron oxide (Fe2O3) and is
harmless to the body.
Specification
Status:
Brand New/unused
REMARKS&NOTE:
The image is a representative image of this product. Since they are all 100% handmade, there are subtle differences in the blade pattern and bend etc.of each product. Please check the detailed information for the size of each product.
Brand Name:
MAHITOTU
Use applications:
Professional cooks are also available for general home cooking.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Knife Type:
Wa-Gyuto
Constraction of Knives:
Double Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
White #2 Steel (edge) and Soft iron
Forge Welding:
Interrupt Welding (Warikomi constraction)
HRC (Rockwell hardness):
HRC-60
Finish and design:
Kurouchi (Black) finish
Handle Tyep:
Octagonal ebony
Handle length of image:
approx 144-145mm
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
Saya (Sheath):
Unequipped
Dominant hand:
Ambidextrous
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Remark:
For professionals (can be used at home)
Review
No posts found
Important Notice
-NOTICE-
Please confirm as following
*do not use the knife in a twisting motion.
*use the correct knife when cutting bone, frozen or hard items.
*note that the images are of the sample products. Colour, wight, pattern and size can differ as each product is handmade.
*use a soft plastic or wooden cutting board to protect the blades edge.
*don't heat or cool rapidly as it may change the structure of the steel.
*don't nesitate to cotact us for further enquiries.
