Description:
The popular “RAN 69-layer knife” series has gained two elegant new features:
Hand-engraved blade logo
Grip-end logo engraving
Origin:
Made in Japan. "Ran" in Japanese means "Excellent."
Core Steel:
The blade features a VG10 "super steel" core composed of cobalt, molybdenum, vanadium, and carbon. The core is clad with 34 alternating layers of soft and hard high-carbon stainless steel on each side, creating a total of 69 rust-resistant Damascus-style layers. This layered structure offers outstanding edge retention, corrosion resistance, and signature visual appeal. The edge is sharpened to a remarkably acute angle.
Heat Treatment & Hardness:
Thanks to a specialized heat-treatment process, the knife achieves an exceptional Rockwell hardness of HRC61, ensuring long-lasting sharpness and cutting performance.
Handle:
Crafted from FDA-approved black canvas Micarta — a highly durable, odorless material made from resin and linen. Designed to last for decades. The end cap is stainless steel, providing excellent balance and stability, with two stainless steel rivets securing the handle firmly in place.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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