Carbon with stainless-clading

Japanese knives are typically san-mai construction, whereby you have a core, sandwiched between two layers of cladding. This sandwich comes in useful when you have a core made from one of the more reactive steels, as the stainless steel cladding becomes protective leaving only the cutting edge exposed. These knives are the winning combination giving you the advantages of both stainless and carbon steels.

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  1. Kiritsuke knife, aogami super, ss-clad, kurouchi finish - Ohishi
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