Kaiden Chef 165mm Santoku
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Kaiden Damascus 165mm Santoku
A slightly shorter santoku that is every bit as sharp as every knife in the Kaiden range. Also a good backup knife for doing more detailed work. Made in Seki, Japan.
Kaiden knives are made with one simple purpose – effortless cutting.
Each knife is shaped and sharpened by hand to an offset bevel designed for the right handed chef. The back (left side) of the blade is almost straight and is met on the front by a hamaguri - clamshell style - edge. This creates a cutting experience that is beyond joy. The handle is wood micarta - many layers of natural timber reinforced with resin for extra strength.
17 layer damascus steel
Kaiden knives start life as a 17-layer ingot of Damascus steel with a hard layer of stainless VG10 in the core. The ingot is drop forged, cut into shape and journeys through three dozen steps to make a knife that is worthy to have Kaiden chiselled into the blade.
To the uninitiated it might seem that a 33-layer Damascus steel knife is superior to a 17 layer knife and 63 layers is better still. While in terms of beauty more layers can sometimes mean a prettier blade, the number of layers has little to do with sharpness, edge retention or the overall quality of the blade. These aspects are up to the virtuosity of the maker.
|Blade Thickness||2mm||Tang||Full tang|
|HRC (hardness)||60||Composition||17 layer damascus, VG10 core|
|Edge||Ryoba hamaguri offset bevel for right handers||Saya||Not included|
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