The Murray River Knife | Chefs Knife japanese knife heat-treated to 56 HRC

heat-treated to 56 HRC

Just a bell-clear note and a flash of crimson through the canopy

Koi name: Kyle the "Kookaburra

Blade Length: 187mm (4

Another more specialised knife that has taken us a while to do is the boning knife

The Murray River Knife | Chefs Knife japanese knife heat-treated to 56 HRCSpecifics VG10 Steel Blade VG10 is a Japanese steel specifically made for high end kitchen knives. The high carbon and vanadium content allows VG10 to be heat treated to a high hardness (60 62 HRC), enabling it to achieve and hold a very sharp edge. The addtion of 15% chromium content makes it highly resistant to rust, staining, and corrosion. The steel is tough yet relatively easy to sharpen to maintain a sharp edge. Garolite Handle In constructing