AH60 Rinka Takohiki 390 mm sashimi knife with its cover

Blade Rockwell HRC hardness: HRC62

Knife quality: HRC-Rockwell hardness of Aoki Hamono knives.

The HRC value, degrees Rockwell C, expresses the hardness of knife blades, which varies according to the steel used to make the knives. All very inexpensive knives have an HRC value well below 52. Blades wear out very quickly, as they are too flexible.

High-quality knives, such as Aoki Hamono, have an HRC value of 58 to 63. Their cutting edge is of the highest quality and is preserved much longer. Handle length 17 cm

Use: Slicing and cutting of boneless meat and fish. Safety precautions: Sharpening with a whetstone is recommended. Remember that knives should be washed after each use, in hot water, with a natural soap and never with a dishwashing liquid. They should be dried immediately, then ideally lightly oiled with vegetable oil (olive oil or neutral vegetable oil).

Recommendation: KNIVES AND SHARP OBJECTS CAN BE PARTICULARLY HAZARDOUS AND MUST BE USED WITH CARE. THEY MUST NOT BE LEFT WITHIN THE REACH OF CHILDREN OR PERSONS NOT CAPABLE OF USING THEM OR APPRECIATING THEIR DANGEROUSNESS.