THE SECRET OF SHARP KNIVES LIES IN THE MATERIAL & THE GRIND!
The blades are made of high-carbon CR17 heavy-duty steel.
To increase stability, the steel used contains approx. 0.3% carbon.
V 15° grinding angle:
While most western knives have a 25 degree edge angle, Asian knives use a more acute angle of 15 degrees for a significantly sharper cutting surface. Sensitive foods such as meat and fish can be processed more easily and with great precision.
The specially wavy blades are particularly striking. Ultra-sharp blades come with an HRC (Rockwell Hardness Scale) of 58-60, making them very tough knives.
- Blade hardness scale (HRC): 58-60
- Blade Material: 7CR17 440C
- Handle Material: Pakka Wood
- Grinding angle: V 15°
- Optics: damask imitation
Asian knives also need to be looked after to stay sharp for a long time. You can find ours here care products .