Unshu Chuzen Hamono Haisu Santoku 165mm
It's a simple recipe, with few ingredients. Take one fine Japanese blade, attach a handle of your choice. Decorate to taste.
Kawashima san's taste tends towards the plain. As a swordsmith with a long career behind him he puts these by-the-numbers knives together because they are relatively easy to prepare for sale, sell well and satisfy. He adds carved blade kanji and voila! A quality haisu santoku, light in hand with a nice handle, that will cut as well and for as long as any other.
|HAP40 tool steel (haisu) | stainless
|Ryōba double bevel
|Sanmai layered powdered steel
|Handle and blade suit both hands
|Robiki Hounoki (coated magnolia)
|Weight in hand:
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