The Tamahagane SAN steak knife has a plain edge. They are single ply high carbon stainless steel with a Rockwell hardness of 58 degrees.
As with all the SAN knives, the edge is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. The manufacturer, Kataoka, has achieved the perfect balance between sharpness and strength with the SAN edges.
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