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This santoku is taken to a hardness of 53-54 HRC
He is known for his tsuchime finishes and blending traditional blacksmithing techniques with modern metallurgy technology
05 VG10 (C) 0
free forging his blades from pre-welded “Rikizai” steel and grinding the edge by hand
Tsunehisa | VG10 Damascus | Sujihiki 240mm | Ebony Yosimitu Kajiya This santoku is taken toSujihiki meat slicer, is a double bevel knife used for slicing raw and cooked meats. The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food. This knife is made with san mai construction of VG10 core steel, sandwiched between 2 layers of softer damascus. VG10 is a stainless steels that make great kitchen knives. It is made by Takefu Steel and is a very tough, corrosion resistant cutlery steel. VG10 is
