Steak knife Nami mahogany, wild damask, 70 layers

SKU: 080086

(0 Reviews) | add rating

169,00 €

incl. 19% VAT , Free shipping to DE.

Available immediately
Delivery time: 1 - 3 Workdays (DE - int. shipments may differ)

Steak knife Nami mahogany, wild damask, 70 layers

Steak knife Nami mahogany, wild damask, 70 layers

SKU: 080086

(0 Reviews) | add rating

The coreless Damascus forged for the blade creates a unique and beautiful pattern with the two Japanese blade steels VG-2 and VG-10. Here, VG-2 is the tough steel and VG-10 is the hard steel. The two types of steel are forged in 70 layers on top of each other. These Japanese high performance steels are used to create a blade that inspires with its exceptionally beautiful design, a hardness of about 61 HRC and excellent cutting properties. Knives made from wild, coreless damascus are hard to come by. Most damascus knife blades consist of a hard cutting core around which the damascus steel is forged. In wild damascus, the knife blades consist solely of the damascus layers. Two types of steel, one tough the other hard, are folded and forged so that this damascus forms the cutting layer. The properties of the different types of steel combine to provide a blade of exquisite quality. The handle of our steak knives Nami is made of an easy to clean and durable mahogany laminate and feels very good in the hand.

169,00 €

incl. 19% VAT , Free shipping to DE.

Sharpening incl. voucher

Available immediately
Delivery time: 1 - 3 Workdays (DE - int. shipments may differ)

Manufacturer data
Sharpen service

"Steak knife Nami mahogany, wild damask, 70 layers"

Kanetsugu Cutlery, the knifemakers from Seki
The company Kanetsugu Cutlery was founded in 1949. It emerged from Kawamura Matsujiro & Co., which had been producing Japanese chef's knives since 1918. Both companies were managed by Matsujiro Kawamura. The tradition of the company goes back to the Nanboku-cho era (1336-1392) when a first Kanetsugu became a swordsmith. Mitsuyasu Kawamura became president of Kanetsugu in 1994 in the third generation. This makes Kanetsugu one of the knife producers with the longest family tradition in this trade. The company is based in Seki-City, the capital for knife production in Japan.

Application note
The Damascus steel blades keep their sharpness very long. If regrinding is necessary, we recommend using Japanese water stones. Pre-sharpening: grit 800 - 1000. Fine grinding: grit 2000 to 3000. Please wash the knives by hand and dry them well. Cutting on very hard surfaces should be avoided if possible, as this will reduce the sharpness of the blade more quickly. Avoid levering or squeezing it. Japanese knives should be guided straight to avoid small breakouts on the blades.

blade type:

steak knife

Manufacture/Smith

Seki Kanetsugu Cutlery

Materials

blade: Wild Damascus VG-10, VG-2, 62 plies
handle: mahogany laminate

blade hardness

61 HRC

Grinding

Ryo-ba (both sides)

Dimensions approx.

blade length: 100 mm
blade height: 23 mm
blade thickness: 1.8 - 0.4 mm
total length: 225 mm
weight: approx. 70 g

packaging

gift packaging wood box

Care

Clean by hand, no dishwasher. Dry thoroughly.

Damask layers range:	More than 40 layers
Finish:	Damast
Gift type:	Kitchen knife
Blade shape:	Petty
Blade hardness:	61 HRC 62 HRC
Blade length:	90 mm
Blade length range:	< 100 mm
Blade steel:	::: Stainless, -resistant ::: VG-10 stainless steel VG-2 Stainless steel
Knife use:	Fish Meat
Care:	Dry thoroughly No Dishwasher Clean by hand Oil lightly if necessary
Processing:	Angle grind, approx. 15°

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Review Information

Seki Kanetsugu Cutlery

Matsujiro Kawamura, the successor of the swordsmith "Kanetsugu," founded Seki Kanetsugu Knife in 1918. Throughout its long history, Kanetsugu has produced Japanese katana swords from the Nanboku-cho, Muromachi, Sengoku, to the Edo era. Seki Kanetsugu forges Japanese kitchen knives based on the experience with katana blades. This process combines excellent craftsmanship with modern high-tech techniques. The incredible sharpness and durability of the knives are a desired and logical result of experience and innovation.

Get Your Knives Sharpened – The Oryoki Sharpening Service

Currently, we are offering a promotion where every knife comes with a voucher for the first sharpening service, along with a sharpening guide for self-sharpening. Sharpening requires some practice, but it can be learned relatively quickly with our tips. The key to sharpening lies in using the right sharpening tools, with the sharpening angle being the most important factor. If you prefer professional sharpening for your knives, we provide a professional sharpening service in partnership with Christian Wietschorke. Your knives will be sharpened quickly and professionally by an experienced knife sharpener.

More information about the Oryoki Sharpening Service »