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Discover a chef' s knife with optimum sharpness!
Damascus blade: superposition of 37 layers of steel
1% carbon-enriched VG10 Japanese steel core
60HRC Rockwell hardness: excellent edge retention
Forged finish and hammered blade - Authentic style
Black and brown pakkawood handle and bolster - Robust
D-shape for ergonomic grip
Made in Seki, Japan
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Immerse yourself in the excellence of Japanese cutlery with the Shizu Hamono Gen VG10 damascus 18cm Japanese chef's knife. From the town of Seki, the historic cradle of Japanese blacksmithing, this gyuto knife embodies the perfect blend of tradition and performance. Every detail, from the undulating damascus to the rough forged finish, bears witness to the ancestral know-how of Shizu Hamono's craftsmen. The blade'sflat cutting edge provides a clean, even cut, ideal for precise, effortless slicing, especially of vegetables and tender meats.
The 18cm blade is made of damascus steel, the result of superimposing 33 layers of steel and iron, with a core of VG10 stainless steel enriched with 1% carbon. This composition offers an optimum balance between hardness and flexibility, guaranteeing outstanding edge retention thanks to its 60HRC Rockwell hardness. The rough forged finish, combined with traditional hammering, gives the blade an authentic aesthetic while reducing food adherence.
The handle of this damascus knife, made of brown pakkawood with a black bolster, is both moisture-resistant and pleasant to the touch. Its D-shape ensures an ergonomic grip, suitable for right-handed users, offering precise control when cutting. The integrated bolster adds to the sturdiness of the whole, guaranteeing long life.
18 cm blade: perfect for a wide variety of cuts
VG10 steel: excellent balance between hardness, cutting edge and strength
33-layer damascus structure: sturdiness and unique aesthetics
Raw forging and hammering finish: traditional look and reduced food adherence
60 HRC
:
long-lasting edge, less frequent sharpening
Flat edge: clean, even cut
Pakkawood handle: moisture-resistant and easy to care for
Ergonomic D-shape: comfortable grip for right-handed users
Handcrafted in Seki: renowned quality of Japanese cutlery
To maintain the performance of your Japanese kitchen knife, we recommend washing it by hand with a soft sponge and drying it immediately after use. Avoid dishwashers and hard surfaces which could damage the cutting edge. Regular sharpening with a whetstone will maintain optimum cutting performance.
Founded in 1960, Shizu Hamono continues the tradition of Japanese cutlery-making in Seki, a town renowned for its excellence in forging. With the Gen series, the workshop offers damascus knives combining traditional aesthetics with modern materials, such as VG10 steel, to meet the demands of contemporary chefs.
Discover our complete selection of Japanese knives to complete your collection!
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