Messermeister Kawashima Chef's Knife

SG2 is a high-performance powdered steel known for its extreme hardness and ability to hold a razor-sharp edge for much longer than standard stainless steel. With a 65 Rockwell hardness rating, this blade is designed for precision cutting and requires less frequent sharpening.

No, this knife is not dishwasher safe. To protect the integrity of the high-carbon steel edge and the walnut pakkawood handle, you should always hand wash and dry the knife immediately after use.

The 15-degree angle is significantly sharper than the standard 20-degree angle found on many Western-style knives. This allows for cleaner, more effortless slices through produce and proteins, though it requires a bit more care to maintain the fine edge.

The curvature of the blade is specifically engineered to facilitate a rocking motion while cutting. This makes it highly efficient for tasks like mincing herbs, chopping vegetables, and slicing through ingredients with a smooth, continuous motion.

Pakkawood is a durable, water-resistant composite, but it should still be treated with care. Avoid soaking the handle in water and consider applying a food-safe mineral oil occasionally to keep the wood looking its best and prevent it from drying out.

No, this knife is designed for precision slicing and chopping of vegetables and boneless meats. Because the blade is hardened to 65 Rockwell for superior sharpness, it is brittle and could chip or crack if used on bones, frozen foods, or hard surfaces.