KANESHIN BONSAI TOOLS
KANESHIN BONSAI TOOLS

Contact us

Wishlist

Sign in

Categories

Shopping Cart
There are no items in your shopping cart.

Subtotal:

0 YEN

Shipping calculated at checkout

Loading...
All Items  > Grafting tool > Left hand  > Bonsai Grafting Knife (KANESHIN) - left hand - "Length 220mm / Weight 250g" No.71B

Bonsai Grafting Knife (KANESHIN) - left hand - "Length 220mm / Weight 250g" No.71B

250 g (*Includes packing materials.) Check Shipping Methods and Delivery Charges
11,000 YEN ( Approx 79.21 USD)


This is the grafting knife.
This is left handed knife.

Length 220mm

Blade length 74mm

Material : Blue steel


(Steel material)

Blue steel is a high-grade steel that is tougher and harder than normal steel, and can be processed into thinner blades.
As a result, the blade is finished with good sharpness.

On the other hand, there is a steel called white steel .
This is used for hatchets and deba knives that cut thicker objects.
Invisible chipping causes the blade to become jagged and bite. When cutting thick or hard objects
White steel, which is slightly less hard than blue steel, is used.


Blue steel is also used for kitchen knives, but it is used for cutting soft items such as nakiri knives and sashimi knives.
Especially for sashimi, if it is chipped, the taste will be different, so blue steel that is hard to chip is used.
This is the grafting knife.
This is left handed knife.

Length 220mm

Blade length 74mm

Material : Blue steel


(Steel material)

Blue steel is a high-grade steel that is tougher and harder than normal steel, and can be processed into thinner blades.
As a result, the blade is finished with good sharpness.

On the other hand, there is a steel called white steel .
This is used for hatchets and deba knives that cut thicker objects.
Invisible chipping causes the blade to become jagged and bite. When cutting thick or hard objects
White steel, which is slightly less hard than blue steel, is used.


Blue steel is also used for kitchen knives, but it is used for cutting soft items such as nakiri knives and sashimi knives.
Especially for sashimi, if it is chipped, the taste will be different, so blue steel that is hard to chip is used.

RECOMMEND