Kanetsune DSR-1K6 Hammered Santoku Japanese Knife 165mm Red Pakka wood Handle kitchen knife The underground method in Japanese

The underground method in Japanese sword-making called "Seki-den" which started some 800 years back has been handed down to this present day

ideal for users who want more precision without sacrificing blade coverage

4116 molybdenum-vanadium steel

5 inches chef knife

cutting core at 61 Rockwell hardness

Kanetsune DSR-1K6 Hammered Santoku Japanese Knife 165mm Red Pakka wood Handle kitchen knife The underground method in JapaneseKANETSUNE feature beautiful Hammer patterned blades with a core of DSR 1K6 high carbon stainless steel with a hardness of 59 60 HRC, which provides excellent edge retention. The Core is sandwiched with Soft Stainless Steel on both sides for durability. Kanetsune is located at Seki City, the capital of the Orient and is known to be the City of Blades. The underground method in Japanese sword making called "Seki den" which started some 800 years back