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The Japanese call the traditional western chef's knife a 'Gyutoh' which translates to 'cow sword' indicating that knives of this shape would be used for cutting meat. Because of the supreme sharpness offered by Damascus steel and the familiar shape these knives gained a huge following in the west as cooks knives. The half bolstered construction and slender blade makes this knife lighter than a traditional western cook's knife but the cutting performance from the fine hand honed edge and Rockwell 64 core is absolutely outstanding and allows this knife to be used for almost any purpose. The face of the blade is mirror polished to show the unique detail of the layers of folded steel and ultra hard core. The riveted handle is made from fine layers of strong, light Pakka wood for comfort poise and balance. The handle is gently curved to provide a comfortable grip and counterweighted at the heel for balance. The symmetrical design makes the knife suitable for right and left handed users.
The Japanese word 'Kaji' means 'blacksmith'. This title was only awarded to the very best master craftsmen famous for making Samurai swords. Each Shun Kaji knife is a masterpiece in itself. The blades are made of 32 layers of folded Damascus steel which surround a core layer of specially developed SG-2 steel. This material is sometimes called 'sintered steel' or 'ceramic metal matrix steel'. It achieves a remarkable Rockwell hardness of 64. Normal stainless steel can only reach a maximum of 62. This hardness means that the cutting edge of a Shun Kaji is sharper than almost any other metal knife and that it will retain that sharpness for far longer too.
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