Kanetsune 950 DSR-1K6 Sujihiki Knife 21 Cm

Kanetsune 950 DSR-1K6 Sujihiki knife 21 cm Very similar to Yanagiba, often called her Western counterpart. The difference is that it has a two-sided grind. The long and narrow blade is designed for meat and fish processing. It is a very precise knife, and its length means that the cut can be made in one smooth motion. It will be a perfect complement to Santoku or Nakiri. The whole thing is packed in a cardboard box, which will be great as a gift. Technical data: - Edge:stainless steel DSR-1K6- Handle:Pakka wood - Hardness:58 HRC +/- 1- Overall length:34.0 cm - Blade length:21.0 cm - Width of the blade:3.2 cm - Thickness of the blade:1.52 mm - Sharpening method:two-sided symmetric cut - Weight:Approx. 118g

DSR-1K6, Daido stainless steel, developed by Daido Steel Group. Its composition is similar to AUS6, VG2 steel. Due to the limited hardness, it forgives many mistakes made by amateurs who are not used to the delicacy of Japanese knives, unfortunately, flexibility is obtained at the cost of maintaining sharpness in relation to other steels with a higher carbon content. A knife made of this steel will be a great first tool thanks to which a new user will learn the limits and capabilities of Japanese knives and will not cause any problems when sharpening. The quality of blades made of this steel largely depends on the hardening that will be performed by the manufacturer. The range in which this steel is hardened is from 57 to 59 HRC. DSR-1K6 steel composition: - Coal: 0.6% - Chromium: 13.5% - Manganese: 1%- Silicon: 1% - Nickel: 0.5% - molybdenum: 0.1% - Sulfur: 0.03%