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Kanetsugu


Kanetsugu Classic Hammered Wa Series CHW-4 Bread Knife 210mm (8.2 Inch)

Availability: Normally ships the same day


 Ever since we first started to offer Kanetsugu knives to our customers, back in 2006, we have received many positive comments about Kanetsugu’s knives. Our customers especially praise the sharpness, cutting performance and high standard of manufacturing. The secret behind these words of praise is, of course, Kanetsugu’s original convex edge geometry.

 Mr. Kawamura always makes an extra effort to explore new paths that might enable him to improve knife quality, or to better satisfy the needs and wishes of his worldwide customers.

 We are excited to reveal the Kanetsugu’s new line of knives, which are the product of their vision and passion.

 The Classic Hammered Finish San-Mai (Three layer) Blade is made with a High Carbon Stainless Steel (Molybdenum Vanadium Stainless Steel) core that is sandwiched between soft, corrosion-resistant Stainless Steel.

 The Heptagonal (Seven-sided) Brown Pakka Wood Handle has a Black Pakka Wood Ferrule and excellent fit and finish. The stylish shape of the   Wa (Japanese-style) handle perfectly matches the Classic Hammered Finish San-Mai blade. Kanetsugu uses their own modern manufacturing technologies to create these very practical, high-quality handles, which are water-resistant, crack-resistant and easy to clean.

 We believe Kanetsugu have captured the latest knife trends and met their worldwide customer’s needs and preferences by creating these new finely made Wa-style "Kanetsugu Classic Hammered Wa Series" knives. 

Serrated bread knives were invented for the sole purpose of cutting soft bread and baked goods without crushing them. However, depending on the type of serration, they can also be used to cut other foods including tomatoes, cucumbers, melons, and even preserved meats, such as salami. For this reason, many culinary professionals consider the humble bread knife an essential part of their kit.

Knife Model: Kanetsugu Classic Hammered Wa Series CHW-4 Bread Knife 210mm 

Blade Material:  Molybdenum Vanadium Stainless Steel Clad

Rockwell Hardness (HRc): 57 to 58

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material:  Heptagonal Brown Pakka Wood Handle has a Black Pakka Wood Ferrule

Saya Included: No.

 

Bread Knife 210mm (8.2")
Cutting edge length: 210mm
Total Length: 355mm
Blade Thickness: 2.2mm
Blade Width: 30mm
Handle Length: 135mm
Total Weight: 118g

 

 

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives. 

We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for a long time.

 

Important

This is the Stainless steel blade kitchen knife which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition. 

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for a long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

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