Kwaiken kitchen and steak knife.
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 de Corbeau (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 Ash wood. Installation - Full Tang waybill.
The price, of course, for one knife!
The total length is 20 cm. / 7,8’.
The blade length is 10 cm. / 3,9’.
The blade width is 2.3 cm. / 0,9’.
The blade thickness is 3 mm. / 0,11’.
The weight of the knife is 100 grams. / 3,5 oz.
PLEASE, ALWAYS CLEAN THE KNIFE AFTER USE AND TREAT WITH OIL.
The age restriction is 18 years.
If you want to advertise on this knife, you certify that your age Qualifies for this purchase.
And this is a Legal purchase.
The knife looked decent when it arrived. After a few uses, it is rusting and the wood handle has dulled. I didn't realize they were more of a decoration piece.
All my knives are fully functional. But they require care and maintenance! It's Carbon Steel and it rusts. Just like most Japanese knives. The handle is made of Heat-treated Ash and is oil-soaked. Of course, these knives don't wash in the washer and leave in the damp.