Description
TAKAHIRO MIYAZAKI - Cleaver Chiisai (kleines Hackbeil) , hand forged - with handle of wenge,blade thickness 3,0 MM The knife packed in a nice wooden box.
Steel Material: forged japanese tool steel Handle Material: Wenge wood The rustic-looking blade is ideally suited for all work in the kitchen. The Japanese sword steel can be ground extremely sharp and is extremely resistant to heavy use.
The knife is best suited for cutting larger pieces of meat or for mincing poultry. It also serves well as a vegetable knife.
Total length (inch) 9.9" Blade length(inch) 5.4",Blade thickness [mm] 2.9
Traditional Japanese chef's knives by Takahiro Miyazaki are crafted to the highest perfection! The blades are forged by hand from Japanese blue paper steel. This steel, with its high carbon content, is known for its use in Japanese swords. Japanese swordsmiths have optimized this steel, which is characterized by the fact that it allows a very fine cutting geometry and has a high edge retention for use in kitchen knives. Since no chromium has been added, the steel is not stainless but only rust resistant. But only the absence of the relatively coarse-grained chrome allows the grinding to the enormous sharpness of the blades, which is quite comparable with razors. Packed in a nice wooden box.
Takahiro Miyazaki knives are made at a small handcraft village where the artisans still take the time to use the traditional skills from generation passed. They pride themselves in the use of 19th century technology and we that that working in this careful, unhurrried manner for a better product.
Blades are hand forged from a tool steel with a high carbon content and then forge tempered to hold a sharp, long lasting edge that is easy to maintain. The fittings are of iron and the handles are of exotic hardwoods like wenge. The skill and pride of their cutlers will show in each of their handcrafted knives - functional & beautiful - made to last a lifetime.
Maintenance: High carbon steel can rust, so please remember to clean and dry it off after use. Of course, never put in the dishwasher! These blades are made to hold their edge for a long time. We highly discourage the use of bamboo cutting boards as they tend to damage the apex of the blade, dullling its sharpness over time. Bamboo is 19% harder than traditional maple, oak or teak, which makes it harder on your knives.
