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      Chef knife Damascus 45 layers hammered blade 180 mm
      Chef knife Damascus 45 layers hammered blade 180 mm

      Chef knife Damascus 45 layers hammered blade 180 mm

      Ref : NISAH47-47BF

      €168.00
      Tax Included
      Out-of-Stock

      Chef japanese knife all usages.

      Quantity :
      No Product available

      Stain resistant steel Chef knife for all usages, double edged, Magnolia Obavata Thunb and resin.
      Delivered in cardboard box with Magnolia Obavata Thunb cover.

      NISAH47-47BF

      Data sheet

      Origin
      Sakai - Osaka, Japan
      Usage
      Everything
      Precaution
      Sharpening is recommended with a sharpening stone. It should be remembered that the knives should be washed after each use, in hot water, with natural soap and never with a washing-up liquid. They should be dried immediately and then ideally lightly oiled with a vegetable oil (olive oil or neutral vegetable oil).
      Quality
      Aoki Hamono knives blade HRC-Rockwell hardness The HRC value, Rockwell degrees C, expresses the hardness of the knife blades, which hardness varies depending on the steel used to make the knives. The resistance of the steel influences the edge of the knife blade depending on the use. All very cheap knives have an HRC value much lower than 52. The blades damage very quickly, they are too flexible. Very high quality knives, such as the Aoki Hamono, have an HRC value of 58 to 63. Their sharpness is of high quality and is preserved much longer.
      HRC Rockwell hardness
      60
      User
      ambidextrous
      Handle length
      135 mm
      Blade length
      180 mm
      Blade thickness
      2.0 mm
      Steel type
      stain resistant
      Edge type
      double edge
      Edge material
      premium steel, very strong, high carbon content, AUS 10 type (0,95 to 1,10 % carbon)
      Handle material
      Magnoila Obavata Thunb. and nylon resin
      Cover
      Magniolia Obavata Thunb
      Recommandation
      KNIVES AND SHARP OBJECTS CAN BE PARTICULARY DANGEROUS AND MUST BE USED WITH CAUTION. THEY SHOULD BE LEFT WITHIN THE REACH OF CHILDREN OR PEOPLE WHO ARE NOT ABLE TO USE THEM OR APPRECIATE THEIR DANGER.
      SAKAI TAKAYUKISAKAI TAKAYUKI

      Aoki Ichiro, founder of Aoki Hamono cutlery house, moved to Sakai in 1947, just after the Second World War. Sakai is already, at that time, a traditional knives making center located south of downtown Osaka. He gives his brand the name of his eldest son: SAKAI TAKAYUKI. Its range is expanding to include all kinds of kitchen knives quickly. His son takes over the company and imposes Takayuki kitchen knives in quality cutlery whose reputation already extends beyond the borders of the Empire of the Rising Sun. Aoki Takahiro, 3rd generation now runs the family business and is already distinguished for listening to ever-changing markets. The blade forging at Sakai has a 600 year tradition. All the while, the Sakai knives were made according to a shared work system. Blacksmiths and sharpeners have their workshops scattered around town and work in turn on the knives, passing them from one to the other. Aoki Hamono is where all these problems meet. The company designs and orders knives, manages the quality, finds the right craftsmen for the work and deals with the marketing. Artisans in turn depend on a constant flow of orders. This is how it has always been, and companies of this type are considered "Tonya" or wholesalers.

      However, Aoki Hamono, unlike most other houses on the market, has its own forges, very famous, known as the "Sanpo workshop". It is the kingdom of Master smith Doi Itsuo (he has been working for 3 generations for Aoki Hamono) and Master knife maker Yamatsuka Mitsuo and his sons. Aoki Hamono also ensures that the tradition and skills of Sakai's cutlery are passed on to the next generation by training and employing young apprentices, not only preserving the traditions of the past, but assuming responsibility for to come up. This deep involvement in the making of knives is one of the reasons why Aoki Hamono and Sakai Takayuki knives have become the number one cutlery market in Sakai.

      A port city and trading center, Sakai has seen many European innovations appear in Japan since its port. In Japan, it says that "all new things begin in Sakai". Faithful to this ancient spirit, Aoki Hamono ensures the maintenance of Sakai's traditional knife making traditions while continuing to innovate and push the boundaries of beauty and performance.

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                      Chef knife Damascus 45 layers hammered blade 180 mm
                      Chef knife Damascus 45 layers hammered blade 180 mm
                      €168.00
                      Tax Included
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