Bonsai Double-edged working (Kiridashi) knife (KANESHIN) "Length 190mm " No.74D
This is the bonsai double-edged working knife No.74D
Total length: 190mm
Blade length: 25mm
Width: 9mm
(Steel material)
Blue steel is a high-grade steel that is tougher and harder than normal steel, and can be processed into thinner blades.
As a result, the blade is finished with good sharpness.
On the other hand, there is a steel called white steel .
This is used for hatchets and deba knives that cut thicker objects.
Invisible chipping causes the blade to become jagged and bite. When cutting thick or hard objects
White steel, which is slightly less hard than blue steel, is used.
Blue steel is also used for kitchen knives, but it is used for cutting soft items such as nakiri knives and sashimi knives.
Especially for sashimi, if it is chipped, the taste will be different, so blue steel that is hard to chip is used.
