Can you imagine how good if Carbon steel blade can have good rust resistance
?
Even though high carbon stainless steel material has been developed and
is getting more popular and common material for kitchen knife blade in
this generation, we also received large demands for Carbon steel blades
from our customers and all of them understand and love its great characteristic
and advantages.
The Carbon Steel blade can have better sharpness, longer edge retention
and easier resharpening than stainless steel blade. But the rust and discolor
situation always come with Carbon steel blade. (Requires extral attention
and care to avoid the rust problem compared to stainless steel blade.)
This is the KAGAYAKI new products using the "CarboNext" next generation of Carbon Tool Steel material. We call this steel as “Honko 本鋼” which means "Real Tool Steel" in English. Unlike other Carbon steel materials, The "Honko" blade has better rust resistance, yet you can enjoy a full advantage of carbon steel such as longer edge retention, ease of resharpening, easier to make sharp edge etc. This special tool steel blade has good characteristics of both Carbon and
Stainless steel.
Blade is made of solid Honko 本鋼 special carbon tool steel
hardened to HRc 59 to 61. Thin and slow tapered profile blade makes fine cutting performance. Well balanced, good fit&finish and full tang construction of Black Pakka Wood handle.
This knife can be recommended for your first Carbon steel blade kitchen
knives. Because of its easy maintenance and better rust resistance. We also believe these knives can be your last Carbon steel kitchen knives
for serious users because of its fine blade geometry and quality level.
Total 10 kinds of special tool steel blades are now being available for
serious users, professional users and Carbon steel lovers.
PS: Blade has better rust resistance than other Carbon steel blade. But blade
still has possibility to get rust or discolor. For avoiding serious rust&discolor
problem, and keeping the knife in good condition, it is important to keep
the knife dry with clean cloth after hand washing (not only for blade,
also for handle, bolster, tang). Please do not leave it with wet condition
for long time and please do not leave it in water for long time. These maintenance are
important for all kinds of kitchen knives, even stainless steel blade gets rust
or discolor, if you leave it in water or
wet condition for long time.
