|•||Cutting edge reaches 61° Rockwell hardness; beveled edge; 14 and 15° angle|
|•||The handle is made of a rich, dark laminated wood; incredible mirror polish 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|
Tamahagane San Knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the SAN design, it also creates fantastic balance. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge.