Kanjyo

Kanjo Knives are made in Seki City, a kitchen knife production area with 700 years of tradition. Not only are they stylish to look at, but the knives are light and sharp.



Specifications:
Knife Type: Kiritsuke Santoku
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 180mm (7.1")
Blade Height: 47.5mm (1.9")
Blade Thickness: 2mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Gray Pakka wood
Handle Length: 139mm (5.5")
Weight: 150g (5.3 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.