Craftsman: Kanjo Tsukahara
Location: Seki city
Type: Petty Knife (Double Bevel)
Blade Material: Molybdenum Vanadium Stainless Steel (1K6)
Blade Length: approx 120 mm (4.7 ")
Total Length: approx 245 mm (9.6 ")
Weight: approx 79 g (2.78 oz)
Blade Width: 27 mm
Thickness of Spine: approx max 2 mm
Handle: Red Octagonal Laminated reinforced wood
HRC: 58+-1
Made in Japan
Kanjo, located in Seki City, a region with a 700-year knife-making heritage, produces kitchen knives using a wide range of premium steels, including ZDP189, HAP40, SG2, White Steel, and Blue Steel. Notably, only a select few Japanese manufacturers offer knives crafted from ZDP189 and HAP40.
The blade profile features a 'Hamaguri-ba' shape, a Japanese term meaning 'clam shell edge.' This convex grind facilitates exceptionally smooth cutting and provides superior strength.
The edge is sharpened using the 'Honbatsuke' technique. 'Hon' translates to 'genuine,' 'ba' to 'edge,' and 'tsuke' to 'application' or 'formation.' In essence, 'Honbatsuke' signifies a meticulously sharpened edge designed for professional chefs. You will experience remarkable sharpness, a hallmark of authentic Japanese kitchen knives. Due to this intensive sharpening process, slight haziness or scratches may be present near the tip. This is an inherent characteristic of 'Honbatsuke' and not a defect.
Abaout Japanese Knife
Japanese knives are crafted using a combination of traditional techniques and modern machinery. Due to this process, minor scratches may be present. Most Japanese knives feature thin blades designed for precision cutting. To prevent chipping or breakage, avoid twisting the blade and refrain from cutting frozen foods or bones.
* Effective March 11, 2016, U.S. Customs and Border Protection (CBP) increased the de minimis value for imported goods from $200 to $800. This means that shipments valued at $800 or less, imported by one person on a single day, are generally eligible for duty-free and tax-free entry. The same processes and restrictions apply as before the increase.
