Tartan 9023056 Clear 1.8 Mil 110 yd Skateboard Accessory Pack of 6
- Waterproof Silicone…
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Kessaku
Forged high-carbon 7Cr17MoV stainless steel blade with nitrogen cooling, hand-sharpened to 16° per side at 58 Rockwell, full tang and pakkawood handle
The Kessaku KES43081 is a forged high-carbon 7Cr17MoV stainless steel knife built for professional and home cooks who demand precise cutting performance. Its full-tang construction and triple-rivet handle deliver balance and control for daily kitchen tasks. The blade is individually hand-sharpened using the traditional Japanese 3-stage Honbazuke method to 16° per side. A custom 8-inch blade guard is included for safe storage.
The nitrogen-cooled, heat-treated blade achieves a Rockwell Hardness of 58 for maximum strength, flexibility, and edge durability during extended prep sessions. High chromium content provides enhanced corrosion and rust resistance when processing acidic or wet ingredients. The 16° edge angle maintains clean, precise cuts through dense vegetables and proteins without frequent re-sharpening. Full tang design ensures the blade does not flex excessively under heavy downward pressure.
The pakkawood handle with resin band is nearly impervious to heat, cold, and moisture, preventing swelling or cracking in humid kitchen environments. Its seamless construction stops debris and liquids from infiltrating the handle scales for hygienic use. Ergonomic shaping with ample knuckle clearance reduces hand fatigue during repetitive chopping motions. The mirror-polished stainless steel blade releases food easily and wipes clean without special oils or treatments.
| Brand | Kessaku |
|---|---|
| Model | KES43081 |
| Type | Chefs Knives |
| Blade Length | 8-Inch |
| Material | High Carbon 7Cr17MoV Stainless Steel |
| Color | Silver |
| Color Mapping | Silver |
| Sheath | 8-Inch Custom Blade Guard |
| Blade Material | High Carbon 7Cr17MoV Stainless Steel |
| Handle Material | Pakkawood |
The high-carbon 7Cr17MoV stainless steel blade stays at room temperature during use; only the food being cut warms up.
Use a wood or soft plastic board; glass, stone or ceramic will dull the 16° Honbazuke edge immediately.
Hand-wash only; dishwasher heat and detergent will degrade the pakkawood handle and resin band over time.
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