Koku Pro Japanese Knife - Super Sharp 8" Chef Knife - High Carbon Stainless Steel Kitchen Knife - Also Includes: Knife Sharpener, Pair of Kevlar (Cut-Resistant ) Gloves & Bag, Plus Storage Box







Koku Pro Japanese Knife - Super Sharp 8" Chef Knife - High Carbon Stainless Steel Kitchen Knife - Also Includes: Knife Sharpener, Pair of Kevlar (Cut-Resistant ) Gloves & Bag, Plus Storage Box
It came in a block set, it was sharp for a month, and now it slides off a tomato skin instead of cutting it.
This is the other kind.
The blade is high-carbon steel at 0.6 to 0.75% carbon, roughly double what a standard kitchen knife carries, hardened to 58 to 60 on the Rockwell scale. That hardness is the whole point: it is why the edge is still biting in month six, and it is two full points above what most Japanese-style knives in this price range publish.
The handle is Pakkawood, an African hardwood laminate chosen because it does not swell, does not get slippery, and does not leave your fingers aching after twenty minutes of prep. Five inches of grip, thirteen inches overall, a 2.2mm spine with 16 to 18% chrome so it stays bright instead of pitting.
It slices, dices, chops, breaks down a chicken and pulls meat off a bone. Hand wash, dry it, put it away. That is the entire maintenance routine.
Limited lifetime warranty on the blade against defects in materials and workmanship. Accessories are covered for one year. Normal dulling, rust from dishwasher use, and damage from misuse such as cutting bone, frozen food or prying are not covered, because those are not defects, they are things a knife was never built to survive.
It came in a block set, it was sharp for a month, and now it slides off a tomato skin instead of cutting it.
This is the other kind.
The blade is high-carbon steel at 0.6 to 0.75% carbon, roughly double what a standard kitchen knife carries, hardened to 58 to 60 on the Rockwell scale. That hardness is the whole point: it is why the edge is still biting in month six, and it is two full points above what most Japanese-style knives in this price range publish.
The handle is Pakkawood, an African hardwood laminate chosen because it does not swell, does not get slippery, and does not leave your fingers aching after twenty minutes of prep. Five inches of grip, thirteen inches overall, a 2.2mm spine with 16 to 18% chrome so it stays bright instead of pitting.
It slices, dices, chops, breaks down a chicken and pulls meat off a bone. Hand wash, dry it, put it away. That is the entire maintenance routine.
Limited lifetime warranty on the blade against defects in materials and workmanship. Accessories are covered for one year. Normal dulling, rust from dishwasher use, and damage from misuse such as cutting bone, frozen food or prying are not covered, because those are not defects, they are things a knife was never built to survive.
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