Have
you ever dreamed to use Carbon steel knives without worrying much about
the rust problem?
Can
you imagine how good if Carbon steel blade can have good rust
resistance ?
Even
though high carbon stainless steel material has been developed and is
getting more popular and common material for kitchen knife blade in
this generation, we also received large demands for Carbon steel blades
from our customers and all of them understand and love its great
characteristic and advantages.
The
Carbon Steel blade can have better sharpness, longer edge retention and
easier resharpening than stainless steel blade. But the rust and
discolor situation always come with Carbon steel blade.
(Requires extral attention and care to avoid the rust problem compared
to stainless steel blade.)
This is the KAGAYAKI new products using the "CarboNext" next
generation of Carbon Tool Steel material. We call this steel as “Honko” which means
"Real Tool Steel" in English. Unlike other
Carbon steel materials, The "Honko" blade has better rust resistance,
yet you can enjoy a full advantage of carbon steel such as longer
edge retention, ease of resharpening, easier to make sharp edge
etc. This special tool
steel blade has good characteristics of both Carbon and Stainless steel.
Blade
is made of solid Honko special
carbon tool steel hardened to HRc 59 to 61. Thin
and slow tapered profile blade makes fine cutting performance. Well
balanced, good fit&finish and full tang construction of Black Pakka
Wood handle.
This
knife can be recommended for your first Carbon steel blade kitchen
knives. Because of its easy maintenance and better rust
resistance. We also believe these knives can be your last Carbon
steel kitchen knives for serious users because of its fine blade
geometry and quality level.
Total
10 kinds of special tool steel blades are now being available for
serious users, professional users and Carbon steel lovers.
PS: Blade has better rust resistance than other Carbon steel
blade. But blade still has possibility to get rust or discolor. For
avoiding serious rust&discolor problem, and keeping the knife in
good condition, it is important to keep the knife dry with clean cloth
after hand washing (not only for blade, also for handle, bolster,
tang). Please do not leave it with wet condition for long time and
please do not leave it in water for long time. These
maintenance are important for all kinds of kitchen knives, even
stainless steel blade gets rust or discolor, if you leave it in water or wet condition for long time.
Tera Materjal:
|
CarboNext teras
|
Noa
tüübid:
|
Petty,
Santoku, Honesuki, Gyuto, Sujihiki
|
Tera serva
kuju:
|
60/40
kahepoolne
|
HRC
kõvadus:
|
59-61
|
|
|
