Light as a feather but with exceptional cutting power thanks to its very thin blade, if you do regularly cook larger joints of meat you should really consider owning one of these traditional Japanese carving knives.
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.
Technical details
- Blade Length: 276mm (Measurement of the cutting edge)
- Total Length: 433mm (Blade + Handle)
- Blade width: 2mm (Measured where blade enters handle)
- Blade height: 35mm Heel to spine
- Total weight: 140 grams
- Steel Type - Cladding: Powder
- Steel Type - Cutting edge: Powder
- Left or Right handed: Either
- Hardness: 62-63 HRC
- Handle style: Japanese
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This knife contains steel that has some special care instructions – learn more.
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What you get
Wrapped in the day's local newspaper and safely encased in a stylish black storage box with a red inlay and a small note from the blacksmiths explaining that this range is how they prize art and functionality; efficient cutting tools over ones that are simply beautiful. These are both.Blacksmith Profile
Takayuki Shibata
Shibata san is one of the top knife sharpeners in Japan and his knife making skill extends to his own beautiful Kotetsu range.
