This is a general purpose Chef’s knife for use in preparation of larger cuts of meat and vegetables. The fine carbide steel core gives the knife very good initial sharpness and cutting edge retention. The core is embedded in 48 layers of steel which create each knife’s unique Damascus-design. Honbazuke honing (a three-stage grinding, sharpening and polishing process) gives the knife razor-like sharpness. With no finger guard, the entire length of the edge can be used for cutting. Avoid cutting on glass, ceramic or stone boards since these will dull the edge.
Features:
- FC61 fine carbide steel blade core
- 48 layers of steel surrounding the core create the Damascus-design
- FRIODUR ice-hardened for extreme hardness
- Approximately 61 Rockwell hardness
- Symmetrical cutting edge
- Pakka wood handle
- Steel mosaic pin and handle end cap
- Made in Japan
- Features:
- VG10 super steel.
- Authentic thin Japanese blade profile.
- Hand-honed using the three-step Honbazuke process.
- Construction:
- Traditional Japanese D-shaped black linen Micarta handle.
- CRYODUR blade, ice-hardened to Rockwell 60.
- 65-layer flower Damascus design with katana edge.
- Handcrafted in Seki, Japan.
- Cleaning:
- Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
- Clean under warm water with mild soap and non-scratch cloth or sponge.
- Dry immediately
- Use & Storage:
- To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
- Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.
