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Versatile Japanese-style knife for your kitchen
16.5cm blade - 1% carbon VG10 Japanese steel core
Superimposed core of 22 layers of mild steel (total folded 45)
Stiff alloy (-+60 HRC): excellent wire retention
Antibacterial Pakkawood handle with stainless steel rivets
Ergonomic shape for comfortable handling (ambidextrous use)
Made in Japan - Perfectly suited to Western use
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This Tsunehisa VG10 Damascus 16.5cmsantoku knife is made from quality materials, and will last you a long time! It's a versatile model, the Japanese equivalent of the famous Western chef's knife. It's particularly popular for chopping fresh herbs, with its slightly curved blade facilitating movement.
Let's get into the details:
Blade:
It has a core of VG10 Japanese steel, an alloy renowned in the cutlery world for its many advantages. Firstly, it contains 1% carbon (whereas the average Western knife contains 0.5%), making it extremely rigid (around 60 HRC on the Rockwell scale).
The impact of such a high carbon content is as follows: the knife has a very rigid edge, which enables it to retain its sharpness for longer. It can therefore withstand a razor-sharp finish, which you can achieve when you go to sharpen it: it will be able to hold up to such a degree of performance. Secondly, VG10 has a very good chromium content, making it resistant to corrosion (maintenance, though it must be done with care, is made easier).
This special core is surrounded by 22 interlocking layers of softer steel. This is called damascus, and Japanese blacksmiths are renowned for their expertise in this field. In total, there are 45 layers (the 22 folded, with the core also counted in the calculation) and you can see them intertwining on the cutting surface, on both sides of the knife. Finally, the brand's logo has been affixed to the cutting surface, proof of its authenticity.
Handle:
The handle is made from Pakkawood, a composite material combining laminated wood and resin, which are heat compressed. The end result is very similar to standard wood (you can see very slight veins). It's a popular material in the kitchen because it's antibacterial, but also resistant to temperature variations and humidity. It is complemented by rivets that hold the steel blade together with the Pakkawood parts. The handle has also been hollowed out on the sides, to make the grip more pleasant and natural, as the edges are less pronounced. It is ambidextrous in use.
Finally, a stainless steel bolster links the blade to the handle.
Knife care :
Wash the knife by hand (no dishwasher) and wipe it with a soft cloth immediately afterwards for complete, gentle care. This will help to preserve it over the long term, since even though it is considered stainless, it is still highly enriched with carbon, which is oxidizable.
A few words about the brand :
Japan is a country of tradition, and the processes used to create kitchen knives are based on the ancient techniques of Samurai sword smiths, which span several centuries.
Tsunehisa knives are made here by a small team of skilled experts. This manufacturer places great emphasis on the efficiency of the cutting edge of its blades. You'll appreciate Japanese expertise, while benefiting from a very sober design, studied for ease of use by Western cooks. These knives are suitable for professional use, but will also be a pleasure to use for the passionate amateur.
By opting for a Tsunehisa knife, you choose to be efficient in your daily work, without damaging or breaking the fibers of the food you're cutting. It's an investment that pays for itself!
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