This is a Japanese Small Chef’s Knife with a blade length of 5-1/4" and an overall length of 10".
These knife designs were the very first ones exported from Japan some years ago. They represent a great introduction to Japanese kitchen knives and remain very popular as they offer a good combination of reasonable cost and high quality steel. The laminated blades feature a core of Blue Paper Super Steel ("Aogami Super") hardened to HRC 63-64 forge-welded between two outer layers of stainless steel. Blue Paper Super Steel contains higher levels of Carbon, Chromium and Tungsten and is known for its exceptional edge retention.
The Pakka wood handles are made from wood composites impregnated with plastic resin resulting in handles that are not only comfortable but also durable and waterproof. The handles are triple riveted to the full length blade tangs. Each knife comes razor sharp.
The knives are made by the Hayashi knife company with a 120 year history of metal goods manufacturing in Ono-City, Japan. The 2nd generation started knife manufacturing in the late 1920s. Today, the Hayashi factory is run by the 3rd generation who is building on previous generations’ metal working technology.
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