DETAIL
■Hypothetical New Price■
EU: Unknown
AU: Unknown
US: Unknown
■Item Description■
Condition: Excellent (2.0) / Sharpened (Balanced focus on sharpness and chip resistance) / No Box
Blade length : 6.7 inches (170mm)
Overall length : 11.8 inches (300mm)
Spine Thickness at Base : 1.7mm
Item Weight : 5 oz (143g)
Blade Edge : Double-bevel
Blade Material : Stainless Steel (Probably Chromax Steel)
HRC : Probably 60
Handle Material : Pakkawood
Country/Region of Manufacture : Echizen City, Fukui Prefecture, Japan
Others : Not dishwasher-safe
・About this item
This is likely a three-layer Santoku knife made with a rare type of steel called ChromaX, sandwiched between stainless steel.
The side of the blade is engraved with “Echizen En'en Tokusen,” which roughly translates to “Echizen continues forever, specially selected.” Echizen is one of Japan’s leading cutlery production areas and is home to the only factory in the world that produces VG10 steel. ChromaX steel is often used in higher-end kitchen knives made in this area.
Although I do not know the name of the manufacturer, the fact that it was made in Echizen—and that ChromaX steel is commonly used in high-end knives from this region—strongly suggests its use here. To verify this, I placed a drop of vinegar near the blade edge. Based on the observed reaction and its Echizen origin, I believe this knife is almost certainly made with ChromaX steel.
ChromaX steel has characteristics similar to both White #2 carbon steel and VG10. It is technically classified as stainless steel, but it cuts like carbon steel and is relatively rust-resistant like stainless steel. It shares very similar properties with Ginsan steel (also known as Silver 3), which is popular among those seeking a good balance of cutting performance and ease of maintenance. However, please note that ChromaX is more prone to rust compared to typical stainless steel.
・Who I would recommend this knife to.
I would recommend this to anyone who wants a high-performance stainless steel Santoku knife that cuts like carbon steel.
*Please be aware that the blade edge and its surrounding areas of this knife are prone to rust. If left wet, it will rust.
*I strongly recommend the use of a whetstone when sharpening this knife. By sharpening it regularly with whetstone, you will be able to enjoy the true potential of this knife for a long time. It is impossible to sharpen this knife with a simple sharpener.
