KWAIKEN Kitchen and Steak Knives.
The name of this type of knives comes from the shortest samurai sword, a type of Tanto, which was valued for its compactness. In ancient times they were very popular to be worn permanently by women, doctors and traders. Now they are ideal for working with meat (steaks). It is easy to use, fits easily in the hand and has a very confident cut, typical for carbon steels.
Master: George WAUGH (France, 2019).
The blade is made of 150Cr14 carbon steel (Germany DIN 90CrSi) with forging handle in a single copy. Steel processing provides strength and long lasting ability to hold a sharpening (Kirenaga).
The handle is made of Staron material (artificial stone) of brown color. Installation - Full Tang waybill.
Leather scabbard included.
PLEASE, ALWAYS CLEAN THE KNIFE AFTER USE AND TREAT WITH OIL.
