Tamahagane Boning/Filleting knife 160mm
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The Japanese symbol 'San' means brilliant and radiant in English and these knives are no exception with their beautiful finish and polished edge.
The VG5 core high carbon molybdenum vanadium steel with 2 layers of SUS410 stainless steel are repeatedly rolled, thinning them from 20mm to a final thickness of 2mm, ensuring all impure materials in the alloy are extracted. During this process, the blade becomes harder and harder reaching a perfect 61 on the Rockwell hardness scale. This technique has been perfected in Japan for over 600 years.
The handles are laminated linen Micarta, beautifully shaped and perfectly weighted and balanced. The Tamahagane San Tsubame knives are hand sharpened giving a razor edge.
These boning knives are made in the traditional Western style with an upward curve in the blade. Whether you’re Frenching lamb racks, breaking down primal cuts of meat,or filleting fish these flexible knives are a joy to use
Overall length: 298mm
Blade length: 160mm
Handle: Black Micarta
Hand wash only do not use dishwasher.
Do not cut, hit, or chop frozen products or bones.