Sanada boning Knife!

Sanada-Ami Kurouchi boning knife by Shinichi Watanabe Click the photo! The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel face (Rc62 to Rc64) laminated to a wrought-iron back. The use of very hard steel requires the soft back both for the damping qualities and to provide an element of toughness that the steel face alone would not have. Second, a traditional Japanese knife has a hollow face for faster sharpening and to make it easier to maintain flatness. This is an all purpose single bevel knife. Sanada boning knife Total length: 285mm Blade: 175mm width: 47mm Thickness: 3.2mm Single bevel, Blade: Shiro-kami steel Slod out Shipping your charge (Shipped Internationally)