The Carbon Kamagata is the first knife you should own for everyday cooking. It is an excellent handmade knife that can be used for cutting meat, fish, and even bulky vegetables.

To achieve high hardness while retaining the care benefits of stainless steel, nitride and nitrogen have been added to this knife.

The result is a knife that achieves a hardness of 61HRC, is razor-sharp, yet easy to care for and corrosion-resistant.

Use:

• The carbon steel blade with nitride does not rust. Make sure to wipe off dirt from the entire knife with water after use and dry it thoroughly with a cloth.
• You can then rub the blade with a care oil to maintain it and enjoy it for a long time.
• The knife has a very sharp edge. Please use a natural wood cutting board such as bamboo, cherry, or oak.
  

Care Instructions:

• Over time, the sharpness of such a knife can diminish with frequent use. We recommend restoring the blade using a suitable whetstone.

Our knives are harder than normal knives:

• Never use Japanese knives for chopping or scraping. Due to their extreme hardness, the knives can break.
• For cutting frozen food, it is essential to use a special kitchen knife designed for frozen food, not our knives.

Caution is advised:

• The knives have a very sharp blade. There is a risk of injury when touching the blade with your fingers.
• Do not hold it in fire (heat). This will impair the hardness of the knife blade and make it unusable.
• Do not wash in the dishwasher. This can damage the knife.
• Please keep the knife out of reach of children.
• The handle is made of natural wood. Avoid prolonged soaking in water to prevent the handle from softening.
• Before using the knife, check the handle for firmness. If anything is loose, please do not use it.

Features:

Overall length: 305mm
Blade length: 180mm
Weight: 170g

Blade thickness:
Hardness: 61 HRC, Subzero treatment at -160 degrees Celsius, steel very stable and durable
Sharpening angle: 50/50 double-edged
Steel: Special stainless steel, corrosion-resistant due to nitrogen and nitride enrichment, carbon reduction

Handle: Polyacetal resin
Sharpening: 2-3 passes over whetstone
Special feature: Rust-free carbon steel knife

Made in Japan