Sakai Damascus - 210mm Wa-gyuto
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Sakai region - 210mm Wa-gyuto - knife blade by Kaiden
Use: Very finely edged chefs knife for precise accurate cutting - vegetable, seafood and meat.
Ao-ichi - Blue 1 carbon steel is blended with soft layers of iron to produce a subtle Damascus pattern that is one of a kind. Blue 1 is made from Japanese iron sand (like the swords of old) and although it's the top pick of the “Blue” steels it is used less frequently because it is more difficult to forge.
Blue 1 steel has added wolfram, which is a carbide former for greater toughness. Although Blue 1 has a pinch of chromium it is still easily oxidizes and will rust if not looked after properly. Please see care notes below.
The hon-kasumi process involves joining hard steel to soft iron which is then hammer forged. The hard iron becomes the strong cutting edge while the soft iron becomes the supportive spine of the blade.
For the Chef's Armoury Bespoke range we wanted to give our customers something really special. Handcrafted, hammer forged blades from top artisans that Australia has never seen before. These blades really excel in looks, performance and feel and we really hope you enjoy them as much as we do.
|HRC (hardness)||63||Composition||Blue 1 carbon damascus|
|Edge||50:50 V bevel||Saya||Yes, included|
Most items ship within 24-48 hours business days (bespoke items excluded)