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Choose an efficient chef' s knife for your cuts!
Damascus blade: superimposed 69 layers of stainless steel
High-carbon (1%) VG10 Japanese steel core
Rockwell hardness of 60HRC: long-lasting cutting edge
Western-shaped handle for ergonomic grip
Made of black pakkawood with 3 rivets to secure the blade
Made in Seki, Japan
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A Japanese chef knife is a versatile model that allows you to perform a wide variety of cutting tasks! With it, you can slice your vegetables, mince your meat or chop your herbs with ease! Do not use it on hard foods such as squash, bones, ...
This gyuto knife features a damascened blade, a forging technique involving the manufacture of a rigid steel core surrounded by several layers of flexible steel. This method provides additional protection to the core of the blade, while balancing out its rigidity.
The core of this blade is made of Japanese VG10 steel. This too has a high carbon content of around 1%, which increases the blade's hardness. It has a hardness of 60HRC on the Rockwell scale, giving you excellent edge retention and cutting performance.
To complete the damascus finish, 68 layers of stainless steel are added around the core. They provide protection and make your blade less brittle in use. You can see the different layers of steel superimposed over the entire surface of the blade, creating fine, elegant waves.
The handle of this damask knife is made of black pakkawood, a composite material known for its robustness. This composite material is made from resin and laminated wood, offering the advantages of composite while retaining the natural look of wood.
The handle of this Japanese kitchen knife is shaped to fit the hands of both right- and left-handed cooks. It ensures an ergonomic grip for optimum maneuverability, especially during prolonged use!
Finally, 3 rivets have been added to the handle to securely fix the full tang blade. What's more, a stainless steel bolster links the handle to the blade for optimum balance!
To care for your chef's knife, wash it exclusively by hand with a soft sponge. Once cleaned, wipe it dry immediately to remove all traces of moisture and store it in a dry place. Do not put your knife in the dishwasher, nor leave it to soak in the sink.
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