Kanetsune Seki DP VG10 Clad Stainless Usuba Knife 165mm KC-143

Blade Type:  Nakiri Knife / Double bevel
Blade Material: DP VG10 Clad Stainless
  Core:  VG10 Stainless
  Outside:  Soft Stainless Steel (SUS410)
Handle Material:   Black plywood
Total Length: 290 mm  ( 11.4")
Blade Length: 165 mm (6.5")
Thickness of Spine: 1.5 mm
Weight: 161 g (5.6 oz)
Model: Kanetsune KC-143
HRC: 60
Made in Japan 

     This 3-Layers blade is a combination of hard and soft stainless steel. This inherits the tradition of blade structure of the Japanese sword (Katana), the sharpness is famous worldwide.
     VG-10 is high-carbon stainless steel containing cobalt, hard and HRC is 60. The material is excellent sharpness and wear resistance. So spreads between professional.  It is developed and made by Takefu Special Steel Co.,Ltd.  It's Japanese company. 
     If  the entire blade is very hard, it is difficult to sharpen. If the blade is soft, it is dull, and sharpness fall immediately. So the hard material is used in the center only, the soft material is used in the side.  
     Since the side plate is stainless steel, it is hard to rust and it is sanitary. Moreover, since DP processing has been performed, it is strong also to corrosion, and it can be used long.  Good kitchen knives make cooking fun, give feeling of satisfaction.

　　D. P processing .... It is decarbonization prevention processing at the time of pasting up stainless steel and steel. By carrying out this processing, the durability of an edge is raised and sharpness is kept long.

Seki City
     Seki city is the top share of cutlery in 5 biggest producing area of Japan. The feature of Seki's cutlery is the edge is hard, the durability of the sharpness. The cutlery produced by Japanese traditional techniques and the precious knowledge containing appropriate quenching is easy re-sharpening, the sharpness is excellent and sustains for a long time. The sword of Seki City was praised for "Not breaking, not bending,and it can cut well". Seki city inherits the precious tradition.

NOTE:
Core steel of VG10 and side steel are rust resistant though please wash, wipe and dry it up well after use. In case rust appears on the blade, use cleanser or sharpening store. (scratch may appear)

Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness. Japanese knives are made by craftsmen, there might be scratch.