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Japanese-style chef knives are brittle and are designed for cutting soft tissue foods
Handle: Octagonal ebony with Corian spacer
Edge Steel: VG10 (HRC ~62)
just pull back on the flipper and add a roll of the wrist and the 0562CF is ready for action
Weight: ~142g
165mm Murata Aogami Super Wa Santoku Blade Reppu Japanese-style chef knives are brittleMaster blacksmith Takeo Murata is a renowned blade maker from Shikoku island in the Tosa. Location: Kochi, Japan Line: N A Construction: San mai Edge Steel: Aogami Super (HRC~64) Cladding: Non stainless steel Finish: Kurouchi Edge Grind: 50 50 (Double Bevel) Handle: N A Weight: ~g Blade Length: ~mm Overall Length: ~mm Thickness at Heel: ~mm Blade Height: ~mm
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