Craftsman: Kanjo Tsukahara
Location: Seki city
Type: Gyuto / Chef Knife (Double Bevel)
Blade Material: VG10 Clad Wave Damascus Stainless Steel
Core: VG10
Blade Length: approx 210 mm (8.2 ")
Total Length: approx 347 mm (13.6 ")
Thickness of Spine: approx max 2 mm
Blade Width: around max 46 mm
Weight: approx 148 g (5.2 oz)
Handle: Ebony Handle
HRC: 60-61
Made in Japan
※ As each knife is handcrafted, slight variations in size, weight, and finish should be expected.
The distinctive features of this knife include wave-like patterns, a thin blade edge, a sharp cutting performance due to its clam-shaped blade, and a handle with the profound weight and elegance of ebony.
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.
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.
