Description
Kitchen knife made of steel.
Blade size: 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 bladed weapons - almost every manufacturer of kitchen knives today relies on the art and technique of creating the famous Japanese swords that originated in Japan many centuries ago.
Metals used in knife production:
Molybdenum is used as an alloying additive that increases the heat resistance and corrosion resistance of steel. Molybdenum enhances the effect of chromium in the alloy, improves hardenability, and makes the composition more uniform. In fact, it improves almost all properties of the alloy. Molybdenum is an essential element in high-speed steels.
Vanadium is a remarkable element that can improve the properties of many alloys. Improves strength and significantly increases wear resistance of steel. It is added to the same high-speed and tool steels.
Cobalt is another metal with many uses. Cobalt is added in some quantities to high-speed steels and hard alloys.
Manufacturer: Yasuda Hamono.