Description
The kitchen knife made of steel.
The size of the blade: 18 cm.
Knife size: 305 × 45 × 16mm
Weight: 150 g
Japanese knives are famous for their strength and wear resistance. The production of kitchen knives in Japan is inextricably linked with the history of the production of blade weapons - almost every manufacturer of kitchen knives today relies on the art and technique of creating famous Japanese swords that arose in Japan many centuries ago.
Metals used in the production of a knife:
Molybdenum - used as an alloying additive that increases heat resistance and corrosion resistance of steel. Molybdenum enhances the effect of chromium in the alloy, improves prosperity, makes the composition more uniform. In fact, it improves almost all properties of the alloy. Molibden is an obligatory element in high -speed steels.
Vanady is a wonderful element that can improve the properties of many alloys. Improves strength and significantly increases the wear resistance of steel. It is added to the same high -speed and instrumental steel.
Cobalt is another metal with many uses. In some quantities, cobalt is added to high -speed steel and hard alloys.
Manufacturer: Yasuda Hamono.