Kengata chef's knife - Kane Tsune

Do you want to enhance your kitchen with suitable tools?

The Kengata chef's knife from Japan offers you both a mix of ancestral know-how while respecting traditions but also modernity with the choice of shape and materials used.

The chef's knife or professional knife is the symbol of the chef. It is a sharp knife, a very important tool for your kitchen whether you are chefs, professionals or amateur cooks. An essential in any equipment!

The end of its blade allows you to cut very finely and enhance foods such as raw fish with rich flesh, meats, fresh herbs, fruits, etc.

This top-of-the-range model of superior quality offers you comfort and safety in cutting your kitchen foods with:

• Its 18 cm blade, for a total length of 30.3 cm, with a high carbon VG10 steel core, high-end steel very popular in cutlery, all covered with a layer of 410 stainless steel. Its hardness is at 59/60 HRC, gives you a sharp and rigid blade. It will provide perfect resistance against micro shocks due to daily cutting and therefore a long lifespan always of the same quality.

• Its handle made of Plywood, a mixture of wood and resin, offers a robust, moisture-resistant result and a pleasant grip. The full stainless steel bolster ensures the balance of the knife and makes it easy to hold the tool at all times even during intensive use.

This Kengata chef's knife with its sleek design is handcrafted in Japan in the town of Seki, known locally for manufacturing top quality knives, adopt it for a kitchen made according to the rules of the art.

using advice

The blade contains a higher than average level of carbon, so it will be more susceptible to corrosion. If it is not washed and dried properly, it may rust. Store in a dry place.

Please note : for optimal preservation of its qualities and long-term performance, this knife is not dishwasher safe. Simply hand wash with mild soap, rinse and dry immediately.

Despite its above-average rigidity, like any knife, the Kengata knife must be well sharpened to maintain the quality of its edge. You can sharpen the blade using a sharpening stone , preferably. In addition, always use a cutting board, this way you preserve the edge of the blade longer.