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 : Kanetsune Model : KC-100 Series Type : Chef's Knife Total length : 330mm (13.0") Blade length : 210mm (8.3") Blade width : 46mm (1.8") Blade thickness : 1.6mm (0.06") Net weight : About 175g HRC : 60-62 Material Blade : VG-10 Stainless steel core / 33 layers Damascus Handle : Plywood w / Stainless steel bolster Beautiful Damascus-clad blades made of a 33 layers stainless steel Damascus-patterned with a VG-10 cutting core, which provides excellent edge retention, HRC 60-62. The basic and simple shape handles are excellent grip and wear well. Full tang constructions with welded stainless steel bolster for professional use. Proudly made in Seki city, Japan. 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
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