Kanjyo
Kanjo Knives are made in Seki City, a kitchen knife production area with 700 years of tradition. Not only are they stylish to look at, but the knives are light and sharp.
Specifications:
Knife Type: Gyuto
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 210mm (8.3″)
Blade Height: 50mm (2″)
Blade Thickness: 2mm (0.1″)
Ferrule Material: Black Pakka wood
Handle Material: Gray Pakka wood
Handle Length: 139mm (5.5″)
Weight: 167g (5.9 ounces)
Use and Care
– Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
– Hand wash with warm water and towel dry.
– Use a sharpening stone to maintain the sharpness of the blade.
– Do not use a dishwasher to clean your knife.
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