Description
AKaisakihas a short blade that somewhat resembles a miniatureyanagi. It was originally designed for the preparation of shellfish but over time, chefs have adopted it for garnish preparation.
Tatsutogi is our most economical single bevel carbon steel traditional series. Hand forged in the sword making tradition from two pieces of steel. With a soft steel as the edge, these are easier to sharpen, making them good beginner Japanese chef knives.
| Professional Lifespan | 3+ Years |
| Blade | 2 Layers; Hand Forged |
| Edge | White #3 Carbon Steel |
| Spine | Soft Carbon Steel |
| HRC | 57-60 |
| Bevel | Double |
| Handle | Wa Handle Japanese Magnolia Water Buffalo Horn or Resin Ferrule |
CAUTION – Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen
All Carbon steel blades will patina through regular use and may rust if left wet. This is not a defect, it is a product of the material that comes with carbon steel’s ability to take a finer edge, which is why it is preferred by many chefs. This is NOT a stainless steel.
Reviews
There are no reviews yet.