The carbon damascus collection by Kaishin are thinner behind the edge than the Kurouchi series and feel lighter and more refined. This large chef’s knife is deep from edge to spine; a great cutter thats highly versatile. The craftsmen prioritise heat treatment over fit and finish and the blades are evidently hand forged; the Aogami 2 core takes a wicked edge and will hold up well as its tough and quite high hardness (Aproximately HRC 62). We recommend using this knife in conjunction with a sand rubber to manage the patina that it will develop through use.
Edge Angle: Double-edged
Blade Length: 240mm
Total Length: 410mm
Steel: Aogami / Blue Carbon Steel No2
Handle : Traditional Hachikaku / Octagonal Rosewood/Paaka Wood Ferrule