About this item

• ### Knife Specifications
• - **Material of Blade**: VG10 Stainless Steel
• - **Blade Type**: Double Edged
• - **Steel Grade**: Damascus
• - **Shape of Handle**: Octagonal
• - **Handle Composition**: Ambrosia Wood
• - **Hardness Rating (HRC)**: 60
• - **Type of Knife**: Gyuto Chef's Knife
• - **Saya Cover Material**: Natural Magnolia Wood
• - **Stain Resistance**: Yes
• - **Origin**: Japan
• ### Product Overview
• Crafted in the time-honored Damascus style, this knife features a VG10 core encased in 46 layers of steel, making the VG10 Hammered Damascus Series a top choice for those seeking a blend of aesthetics and performance at an exceptional price point.
• ### Knife Usage
• The Japanese Gyuto knife stands out as the most versatile and indispensable tool in a chef's arsenal. Its curved blade allows for a smooth rocking motion, complemented by a pointed tip ideal for swift chopping. This knife is suitable for preparing meat, fish, and vegetables alike.
• ### Culinary Experience
• Elevate your culinary creations by using high-quality chef knives. A well-crafted knife transforms even the simplest tasks—like chopping fresh produce from a farmer's market or slicing a roast chicken—into special experiences, thanks to its combination of functionality and beauty.
• ### Design and Care
• Proudly produced in Japan, this knife features a traditional Wa-style octagonal handle that is both lightweight and ergonomically designed for comfort during prolonged use. The included Saya, a wooden sheath, serves to protect the blade and enhance its aesthetic when not in use. The unique hammered surface of the blade minimizes friction, preventing food from adhering.
• ### Maintenance Recommendations
• Japanese knife craftsmanship emphasizes the importance of maintaining a sharp edge. For sharpening and honing, exclusively use water whetstones. Always hand wash and dry the knife promptly, especially after contact with acidic substances. Avoid using the knife on bones, nutshells, or frozen items to preserve its quality.