Sashimi Rinka Takihiki knife 390 mm with case

HRC Rockwell Hardness of the Blade: HRC62

Quality of the knife: HRC-Rockwell hardness of Hamono Aoki knives.

The HRC value, Rockwell C degrees, expresses the hardness of the knife blades, hardness that varies depending on the steel used to make the knives. The resistance of the steel affects the cutting edge of the knife blade according to the uses.

All very cheap knives have a hrc value much less than 52. The blades fall very quickly, they are too soft. The very high quality knives, such as Aoki Hamono, have a HRC value of 58 to 63. Their edge is of high quality and is preserved much longer. Channel length 17 cm

Use: Sliced, cutting of meat and fish without bone or edge Use of use: sharpening is recommended with a stone to sharpen. It should be remembered that the knives must be washed after each use, with hot water, with a natural soap and never with a dishwashing product. They must be dried immediately and then ideally slightly oiled with a vegetable oil (olive oil or neutral vegetable oil). Recommendation:

The knives and sharp objects can be particularly dangerous and should be used with care. They should not be left within the reach of children or persons not able to use them or appreciate their dangerousness