ISSHO TABERU Carbon Kamagata Chef's Knife 180mm

The ISSHO TABERU Carbon Kamagata is a handmade Japanese kitchen knife with a 180 mm blade of stainless special steel at 61 HRC. It cuts meat, fish and bulky vegetables and is a good way into Japanese knives.

At a glance

• Blade 180 mm, 61 HRC
• Stainless thanks to nitrogen and nitride
• Sub-zero treatment at −160 °C
• Polyacetal resin handle
• Made in Japan

Hard and easy to care for

To combine high hardness with the advantages of stainless steel, nitrogen and nitride are added to the steel and the carbon content is reduced. This gives the blade 61 HRC, making it very sharp yet corrosion resistant.

For everyday cooking

The Kamagata shape, with a straight edge and a clear tip, suits most tasks. The polyacetal resin handle is robust and unaffected by water.

Technical data

Care

• Wash by hand and dry thoroughly, not in the dishwasher
• Only cut on wood, for example on the azado cutting board

Good to know

• Not for bones, frozen food, chopping or scraping
• Resharpen on a whetstone, 2 to 3 strokes