- Description
- Specifications
- Use & Care
Our Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen. Kagekiyo knives are one hundred percent handcrafted, featuring ultra-thin, expertly tapered blades made from Shirogami (white steel #2).
Beautiful handles of true Japanese lacquer provide an exceptional grip. Kagekiyo knives have a light feel in the hand with a perfect balance.
| Handle material | Lacquered wood |
| Blade length | 210 mm (8.2") |
| Thickness of spine | 2.4 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel | Double / Ambidextrous |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
Our Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen. Kagekiyo knives are one hundred percent handcrafted, featuring ultra-thin, expertly tapered blades made from Shirogami (white steel #2).
Beautiful handles of true Japanese lacquer provide an exceptional grip. Kagekiyo knives have a light feel in the hand with a perfect balance.
Specifications
| Handle material | Lacquered wood |
| Blade length | 210 mm (8.2") |
| Thickness of spine | 2.4 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel | Double / Ambidextrous |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives