Going Fast "honmamon" Sashimi Knife, Aogami Steel No.2 210mm - Exclusive Drop [RYUbC90L]

★ One HONMAMON Star (link)

• Blade Edge Material: Aogami Steel No. 2, Hardness: around HRC61 +/- 1
• Handle: Cherry wood (cornered), Handle color may vary slightly from the photos
• Single Bevel. For Right Hander!
• Made in Japan! Handmade by Japanese Craftsmen!
• Aogami Steel gets rust easily, so it needs maintenance.
• It is used to cut fish fillets. Kansai region style.
• Aogami Steel gets rust easily, so it needs maintenance.

Cherry wood handle will not get scratched or decayed easily and keep its surface clean. Special cornered shape for easy grip. Beautiful appearance and ultimate sharpness. Recommended for professional chef use, or for who needs a special high-performance knife in household use.

Japanese knives became much thinner as it has evolved to become sharper. However, it is much harder and more durable than many of the kitchen knives in the market as it uses high-carbon material. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was developed through Japanese katana making. By combining the hard steel with more resilient and softer iron, the knife can better withstand the impact. That is why our kitchen knife is thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.
 
As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.
 
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance. 

＜210mm＞

 Blade Length: approx. 210mm(8.3inch), Whole Length: approx. 340mm(13.4inch), Weight: approx. 128g(4.5oz), Spine Thickness: 3mm(0.1inch), Blade Width: Max. Approx. 30 mm(1.1inch)

Item no. 4582243657563

Import duties; taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility. 

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