Cangshan KITA Series 6-Inch Chef's Knife with Sheath

Product Description The KITA Series presents a fusion of beauty and performance, combining traditional design with innovative materials. These hand-sharpened blades, crafted from X-7 high-alloy full-tang steel, feature a unique hammered texture that sets them apart. The rich blue G-10 handles, ultra-dense and comfortable, offer exceptional balance and precision for chefs. Elevate your kitchen with the captivating X-7 high-alloy blades, made of hammered Damascus steel.

The enduring strength of KITA blades is enhanced through Cangshan's proprietary ULTRA6 heat treatment, ensuring lasting sharpness and reliable performance. The ultra-dense gray handle provides perfect balance, comfort, and control, with its traditional Japanese octagonal shape improving grip and precision. The YARI Series, hand-sharpened to a 16-degree angle with a Rockwell Hardness rating of 60 +/- 2, boasts exceptional sharpness and edge retention.

Experience the ultimate grip with the durable G-10 handles, featuring a colored accent ring and distinct mosaic rivet that complement the elegant blue and black grain of the handle. The stunning blue handles, sheaths, and blocks included with our knives make the KITA Series a unique and eye-catching addition to any kitchen.

The 6-inch Chef€™s Knife, a versatile and essential tool in the kitchen, is designed for both push cuts and rocking motions. Its full-tang X-7 Damascus steel blade, exceptionally sharp and visually striking with a hammered texture, allows food to effortlessly slide off for precise slicing and dicing. The lightweight and durable octagonal handle, made of G-10 Fiberglass in a rich blue and black faux-wood-grain pattern, is secured by a single mosaic rivet.

The wider blade of the chef€™s knife aids in maintaining control for straight top-to-bottom cuts through tough foods like root vegetables. Each knife is accompanied by a deep blue wood magnetic Saya-style sheath, perfectly shaped to protect the distinct blade.

product information: