Craftsman: Kanjo Tsukahara
Location: Seki city
Type: Bunka Knife (Double Bevel)
Blade Material: VG10 Clad 62 Layers Damascus Stainless Steel
Core: VG10
Blade Length: approx 180 mm (7 ")
Total Length: approx 330 mm (12.9 ")
Thickness of Spine: approx max 2 mm
Blade Width: around max 46 mm
Weight: approx 134 g (4.7 oz)
Handle: Urushi Octagonal Handle
HRC: 60-61
Made in Japan
※ As each knife is handcrafted, slight variations in size, weight, and finish should be expected.
Kanjo, located in Seki City, a region with a 700-year knife-making heritage, produces kitchen knives using a diverse selection of high-quality 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 'finish.' 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.
The handles are handcrafted in Kumamoto prefecture and finished with traditional Japanese lacquer, known as Urushi. This Urushi coating represents a significant aspect of Japan's cultural heritage.
VG10
VG-10 is a high-carbon stainless steel containing cobalt, known for its hardness, exceptional sharpness, and wear resistance. This material is highly regarded among professional chefs. Developed and manufactured by Takefu Special Steel Co., Ltd., a Japanese company, VG-10 utilizes a layered construction: a hard VG-10 core for optimal edge retention, sandwiched between softer outer layers for enhanced durability and ease of sharpening. Due to VG-10's hardness, a ceramic sharpening stone is recommended for efficient sharpening.
Note:
While the VG-10 core and outer layers are rust-resistant, it is essential to wash, wipe, and thoroughly dry the knife after each use. Should rust appear, it can be removed using a cleanser or sharpening stone (minor scratches may occur). To prevent damage, avoid twisting the blade or striking hard surfaces. Do not use the knife to cut frozen foods or bones, as the thin Japanese blade, designed for exceptional sharpness, is susceptible to chipping or breakage. Due to the handcrafted nature of Japanese knives, minor scratches may be present.
* 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.
