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Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle
Kanjo Hammered MV steel Petty Knife 120mm Red Handle

Kanjo Hammered MV steel Petty Knife 120mm Red Handle

Shipping Policy

Craftsman: Kanjo Tsukahara　
Location: Seki city 
Type: Petty Knife (Double Bevel)
Blade Material: Molybdenum Vanadium Stainless Steel (1K6)
Blade Length: approx 120 mm
Total Length: approx 245 mm
Weight: approx 79 g (2.78 oz)
Blade Width: 27 mm
Thickness of Spine: approx max 2 mm
Handle: Red Octagonal Laminated reinforced wood
HRC: 58+-1

Add Sheath (Saya) for this knife

  Made in Seki City, which boasts a 700-year tradition, kanjo offers kitchen knives of various steel types and the design. For example, ZDP189, HAP40, SG2, White steel, Blue steel and so on. In Japan, only a few makers can offer ZDP189, HAP40 knives.

  The shape of blade is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means blade or edge.  It smoothly cuts into ingredients and is an ideal shape has strength.

  This edge was sharpened as "Honbatsuke". "Hon" means real, "ba" means edge and "tsuke" means making in this case. In other words, the edge is sharpened very well for professional chefs. You will be amazed at this sharpness. This is the truly Japanese edge of kitchen knives.

  However often times there are some hazy or scratches on the tip area. This means Honbatsuke was done. This is not defective.

About Japanese Knives
Japanese knives are made by craftsmen and machines, there might be scratch. Most Japanese knives are thin blade. Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken.