Description
Japanese super steel 440C: high-carbon stainless steel made in Japan, over 0.95% carbon content for a blade that has a razor-sharp edge out of the box and retains it, cut after cut. Sharpness: double bevel grind giving the edge an optimal angle of 15°, perfectly balancing extreme sharpness and blade solidity. No bolster on the heel to allow easy sharpening of the entire length of the blade. High-tech: vacuum heat treatment gives the blade the best mechanical properties possible, achieving an exceptional hardness of HRC 60 +/- 2 for outstanding edge retention. Comfort: perfectly balanced knife and handle designed for professional cooks to cut effortlessly through the toughest food without tiring the wrist. Maintenance: easy-care stainless steel, over 17% chromium to prevent rust and corrosion, 0.08% vanadium and 0.4% molybdenum to increase blade flexibility. Fine satin polishing on blade for optimal corrosion resistance and durability. Phenolic-impregnated pakkawood handle combining elegance, extreme durability and a firm grip even with wet hands. No water absorption, no splinters, no bacteria.