Meat Knife is ideal for slicing large cuts of meat, such as roasted or cured meats, into thin slices. Its slim blade and low profile offer enhanced precision, while its length allows you to cut even large portions cleanly in a single motion.
The blade is crafted from Damascus steel, first used in medieval Japan and renowned for its exceptional durability and sharpness.
It features a hard alloy steel core with VG10 carbon, layered with folded steel sheets to form an extremely sharp edge (up to 15°), highly resistant to oxidation and wear.
Blade hardness is rated at 61 (±1) HRC — knives above 56 HRC are considered high quality.
The handle is made from a composite of resin and natural fibers, offering excellent durability and odor resistance.
Its stainless steel end cap adds stability, while two stainless steel rivets firmly secure the handle.
Use wooden or plastic cutting boards. Avoid glass, stone, or marble surfaces, as they can permanently damage the blade.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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