Originally designed for separating meat (carcass), they have thin and long blades for meat cutting.
There are various sizes besides this.
From 180mm that are great for cutting vegetables and bread at home, to 400mm that are great for separating meet. Versatile knife.
Item Condition : Brand New
Brand : SEKI KANETSUGU
Model : SAIUN
Type : Chef's Knife
Total length : 325mm (12.8")
Blade length : 200mm (7.9")
Blade width : 45mm (1.8")
Blade thickness : 2.3mm (0.09")
Net weight : About 220g
HRC : VG-10 60-61
Blade : Damascus 33 Layers of VG-10 & SUS410
Handle : Linen Maicarta with Bolster
Stainless steel is rust resistant, but less sharp than carbon steel.
However, most Japanese stainless steel blades are mixed with various steel materials to increase sharpness.
You will find that some stainless steel blades will retain its sharpness as much as those made of carbon steel.
Those stainless steel blades are not as rust resistant as blades made of 100% stainless steel.
They may get rusty if you store them without properly drying after use, or leave them without washing for a long period of time after cutting high acidic food such as lemons.
Stainless steel blades are recommended for those who do not want to spend time on maintenance as they do not rust as easily as carbon steel blades.
Please make sure you wipe water out and store it.
Made in SEKI JAPAN