The SAKURA-M series has a “Hamaguri-ba” blade (special convex edge blade) which is one of the secrets behind the legendary cutting performance of Japanese katana. The “-ba” is extremely durable and sharp. The edge is where the bevel on each side of the blade is slightly rounded as they taper to form the edge. The durability combined with the shape makes quick work of cutting. Users who sharpen their own knives will also to know that they are also quick and easy to re-sharpen.
The SAKURA-M series has blades made from corrosion-resistant AUS-8 high carbon molybdenum stainless steel, which is sub-zero quenched and refrigerated at -70°C during the heat-treatment process. This method produces a blade that has great edge retention and exceptional edge sharpness, strength, and toughness.
Very comfortable, , hollow 18-8 stainless steel handle seamlessly fitted to the blade. This construction made of two kinds of special welding suitable for each blade and handle provides strength and durability throughout years of use.
Seamless, stainless steel handle construction for eliminating food and dirt traps for the ultimate in safety and hygiene, which is why many governments and authorities around the world now require culinary professional to use knives with metal or resin handles. Unlike any wooden handles, the inside of handle will not get rust but also are boiling sterilization and dishwasher safe.
For improved the handle is textured with an attractive diamond lattice pattern, which is comparable with the diamond pattern that is created by the silk cord used to wrap the handles of Japanese katana, while the ergonomic handle allows for a comfortable grip while cutting.
