| • | Cutting edge reaches 61° Rockwell hardness; beveled edge; 14 and 15° angle | | • | Exclusive handle made of black Micarta; blade features a mirror polished edge | | • | 3-ply stainless steel blade; middle layer is VG No. 5.; outside layers SUS410 stainless steel | | • | Ideal for cutting meat, fish and vegetables; slicing, dicing and mincing | | • | Made in Japan; lifetime warranty |
The Tamahagane San Tsubame Micarta blade is hand-hammered about half way down from the spine. The whole blade is then sandblasted. The sandblasting only affects the softer SUS410 outside layers leaving the outside layers with a matte finish and the VG No. 5 core with a mirror polish. The hammering and sandblasting gives a very rich appearance. Tamahagane San Tsubame Micarta starts to taper only after the hammered portion of the blade. Since the San Tsubame is tapered less, it's slightly heavier.
Item: SNMH-1129H |
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$19
