You may or may not have ever heard of Hanzo Katana Chef Knives.
The chef knife is the most indispensable and and versatile knife for professional chefs and home cooks, due to it is often considered the most valuable kitchen tool you will probably ever use to prepare meals for yourself, your friends or family.
These precision kitchen knives are hand crafted at the Hanzo foundry in Takefu, Japan, by swordsmiths who are using centuries-old manufacturing techniques and the highest quality Japanese steel.
As a result of the quality materials and craftsmanship, this will ensure the end product is the best quality that will retain a sharp edge and last for many years.
The Hanzo 9.5″ chef knives are sold direct to the consumer without the retail middleman, because Hanzo wants to bring the centuries-old Japanese knife making tradition into the hands of chefs and home cooks alike, and without the often steep department store markups of 30% to 100% or more.
The process to make Hanzo Katana knives is the same centuries-old process used to make samurai swords. Making Hanzo knives therefore, is a time-consuming art form and not a cheap mass production process.
Katana knives are made from high-carbon Japanese steel and are manufactured to the same exacting standards as samurai swords.
This achieves a perfect balance, sharpness, and cutting experience, and the swordsmiths use the centuries-old Damascus temperinf process to achieve the unique lines and shapes on each Hanzo Katana knive.
Why Use Hanzo Knives in Your Kitchen?
Hanzo chef knives are designed to be an extension of the user’s hand, so this will inspire confidence and creativity in the kitchen, whether you are cutting meat, chopping vegetables or removing fish from the bone.
Hanzo believes in the desire to bring these precision Japanese steel knives into every home; and to achieve this goal, they removed the middleman and sell directly to the consumer from the factory.
Made from 67 Ply VG-10 Damascus Steel
Many years ago, Damascus steel, referring to the high quality hard carbon steel made in Damascus, Syria; it was made from a specific mixture of raw materials that was used for making swords, and contained unique temper markings on the steel.
Today, the notation Damascus steel, refers to a specific high grade of sharp Japanese steel made in the same tradition as the high quality ancient steel, and thus still contains the unique temper markings in the steel.
VG-10 is cutlery grade stainless steel. The designation V Gold 10, or “Gold Standard” means high quality stainless steel.
This culinary grade stainless steel has a high carbon content for extra strength and durability to maintain sharpness, containing the following materials:
- 1% Carbon
- 15% Chromium
- 1% Molybdenum
- 0.2% Vanadium
- 1.5% Cobalt
- 0.5% Manganese
VG10 stainless steel tends to hold a sharp edge that doesn’t need sharpening often and resists rust, compared to lesser quality stainless steel materials.
About the Blade
- UltraEdg blade honed razor sharp out of the box.
- Japanese Takefu 67 ply VG10 Core Damascus steel.
- High carbon 1% steel for outstanding sharpness, yet won’t stain or rust.
- 60+ Rockwell for perfect hardness.
- Cryogenically treated blade for edge retention.
- Polished heel and spine for comfort.
About the Handle:
- UltraComfort™ G10 handle that fits your hand for precision cutting.
- Designed to be an extension of your own hand.
- European style handle for control.
- Tapered bolster for cutting speed.
- Hand Crafted using highest quality centuries-old manufacturing standards.
What are the Swirls and Designs in the Stainless Steel
This is my personal Hanzo Katana knife. The swirls and lines in the stainless steel blade are not stains or blemishes.
To the contrary, they are unique hand painted temper markings made by the craftsman into the steel using clay, then baked on at high temperature, to make the temper markings during the tempering process.
Each swordsmith who makes a Hanzo Katana knife takes pride in the centuries-old manufacturing process, and therefore, temper mark on the blade is a form of signature of the swordsmith, so you know who made the steel blade.
Each blade maker has their own tempering patterns, to distinguish their kitchen knives from those of other swordsmiths, and the tempering patters on each Hanzo kitchen knife are unique and no two patters are identical.
How Hanzo Katana Knives are Made.
In this unique video, you will see a demonstration of painstaking centuries-old process to hand craft a Hanzo Katana knife, from:
- pounding and shaping the Japanese stainless steel,
- sanding the metal to a smooth consistency,
- seeing the swordsman apply the unique temper marks and
- finally applying the handle.
Precise Gyuto Cutting Edge
The Hanzo Katana chef knives are made with a precise gyuto cutting edge (meaning beef sword in Japanese) on both sides of the blade, is used for cutting meat and vegetables.
The Santoku knife (translated to three-virtues or culture knife in Japanese) is used for cutting vegetables or fish.
This Japanese knife-making technique therefore, is quite different from the German or American chef knives, in which only the tip is sharpened.
After the tempering process is completed, the edges on both sides are sanded to achieve a perfectly sharp edge on both sides of the blade, and not just the tip.
The Hanzo Katana is designed to be a extension of your hand, rather than a tool that is in your hand. This allows the user to slice right through the meat or vegetables with one straight motion, rather than the sawing motion used with German or American steel blades.
Made with an Ergonomic Handle
Hanzo Katana knives are fitted with an ergonomic designed handle, so they feels natural in the user’s hand while cutting or chopping, and won’t come lose or fall off.
You can have the best quality knife, but if the shape of the knife or handle doesn’t feel natural in your hand, consequently may not enjoy using it, or the knife won’t perform as well as it should.
The Hanzo Katana blade feels sturdy and balanced in your hand, but not overly heavy.
Most noteworthy, it’s not top heavy, meaning the blade is too heavy making cutting or chopping difficult, nor is the handle bulky or awkward feeling, which can affect the way you chop with it.
What’s in the Katana Series
The Hanzo Katana Series includes the following knives:
- 9.5″ Gyuto Chef Knife
- 9″ Serrated Knife
- 8″ Gyuto Chef Knife
- 7″ Santoku Knife
- 5″ Utility Knife
- 3.75″ Paring Knife
What’s the Warranty
- All Hanzo knives are backed up by a lifetime guarantee against manufacturing defects.
- Hanzo knives and their VG10 steel are guaranteed to be sharp out of the box.
- With proper care, the knives will remain sharp for an extended time. When the sharpness of your knife does not meet your standards please contact us for information on sharpening your knives or help finding a sharpening service.
- All Hanzo knives come with a 30-day money back guarantee.
Where to Buy Hanzo Katana Knives
Hanzo knives are not sold in stores, therefore this allows the manufacturer to eliminate the need and extra cost of shipping product to a distribution warehouse.
They sell the knives to you directly, because without the extra markup there is no large and expensive footprint or extra handing fees to increase the price. This allow you to get a professional chef knife for under $200.
You can purchase your Hanzo Katana knives directly from the manufacturer, Here.
How to get a 20% Discount
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