Charcuterie knife made in Japan.
The long blade of the knife is perfect for cutting and slicing meat, cold cuts and fish using "sawing" movements. The knife is sharpened using the Honbazuke technique, i.e. three stages of manual sharpening, which give the blade the appropriate angle, precisely sharpen and align the cutting edge, and finally grind the blade until it is smooth and shiny.
The Kanren knife collection is named after a Japanese word meaning "connection". This name symbolizes the merging of Japanese craftsmanship with German technical progress characteristic of the Zwilling brand . The knife core is made of FC61 sintered carbide and is covered with 48 layers of stainless steel creating a characteristic pattern reminiscent of Damascus steel. These layers protect the blade against rusting and crumbling, and the blade has a sharpness of 60-62 HRC .
The blade with a beautiful pattern is complemented by an ergonomic handle made of black Micarta laminate. Thanks to this, the entire knife looks elegant and professional and fits perfectly in the hand. Appropriate balance and rounded edges optimize comfort, ensuring that cutting with a Kanren knife does not tire the wrist even after prolonged use.
