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Shiki


SHIKI Rainbow Damascus Handmade Steak Knife (Black Pakka Wood Handle with Green Stripe, STRD-3)

Availability: Normally ships the same day


 In the process of introducing and selling our fine Japanese kitchen knives, we have received many requests for fancy steak knives with Damascus blades. We asked Mr. Masui (President of Hiro company, the producer of SHIKI knives) if he could help, since he is one of the few talented craftsmen that can design and handcraft knives all by himself. He is also well known as a flexible craftsman who designs and produces innovative knives.

 Now, finally, Mr. Masui has designed a gorgeous Multi-colored Rainbow Damascus Steak Knife (4 inch / 100 mm blade) that features a Virgin Carbon Steel core and outer layers of forge-laminated Brass, Copper and Stainless Steel, which make a beautiful Multi-colored 'Rainbow Damascus Steel’. The Black Pakka Wood Handle with Green-Stripe has a unique, rounded shape, yet it is easy and comfortable to grip. The Brass bolster, fiber spacer and decorative Mosaic pin add the finishing touches to this elegant design.

 We are sure these stylish knives will make your dining table more beautiful and make dinner times with your family and guests extra special.

 Steak Knives are popular in the West and are commonplace in many Western homes. With their blissfully smooth cutting performance and attractive, decorative designs, high quality steak knives can really enhance your special mealtimes.

Knife Model: Shiki Rainbow Damascus Steak Knife

Blade Material: Virgin Carbon Steel-Rainbow Damascus

Rockwell Hardness (HRc): 62

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

Handle Material: Black Pakka Wood Handle with Green Stripe

Saya Included: No.

 

Steak & Utility Knife 110mm (4.3")
Cutting edge length: 110mm
Total Length: 250mm
Blade Thickness: 2.4mm
Blade Width: 20mm
Handle Length: 130mm
Total Weight: 88g

 

 

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 that have double bevel edge sharpened 50/50 without problems. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

 

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust. 

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in 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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