With the distinguishing shape of the tip, this larger chef knife is as good doing fine cutting jobs as it is working with larger pieces of meat and veg. It's a very solid all rounder we already love.
The longer blade glides through in one pass rather than needing more back and forth which can sometimes be time consuming and inefficient when prepping your food.
The stainless, powdered R2 steel used in the blade construction is very thin which lends itself to taking a very sharp edge and is hard enough to handle daily use without needing to worry about its strength.
There is a specially made saya to fit this knife.
- Blade Length: 207mm (Measurement of the cutting edge)
- Total Length: 356mm (Blade + Handle)
- Blade width: 2mm (Measured where blade enters handle)
- Blade height: 46mm (Heel to spine)
- Total weight: 129 grams
- Steel Type - Cladding: Powder
- Steel Type - Cutting edge: Powder
- Left or Right handed: Either
- Hardness: 62-63 (HRC)
- Handle style: Japanese
- Handle material: Octgonal rosewood
Product SKU: 1654
Our aim is to measure and photograph all our products as accurately as possible but due to the handmade nature of many items, please be aware that there may be some variance in the measurements and that things such as blade and knife handle patterns can vary and presentation boxes may differ from those shown but we will always endeavour to provide the most accurate measurements, photos and descriptions of our products.
Some measurements such as HRC are provided by the manufacturer and should therefore be used as a guide.
Takumi Ikeda/Takayuki Shibata
Made by Takumi Ikeda and sharpened by Shibata san who is one of the top knife sharpeners in Japan.