(See in various currencies)
– Specifications –
|Knife Type||Wa gyuto|
|Blade Material||VG10 damascus steel|
|Hardness||Around 61 HRC|
|Double beveled edge||For right and left-hand users|
|Blade Length||210mm (8.3inch)|
|Total Length||360mm (14.2inch)|
|Country||Made in Japan|
Japanese traditional style Chef knife, vg10 33 layers damascus hammered blade, made by Osaka city’s craftsman.
Vg10 Damascus steel blade is very sharp and has resistance to oxidation. The Keyaki wooden handle has good protection against water and it is comfortable to grip. It is one of the most recommended traditional Japanese style knife.
- Blade : Cutting edge VG10 steel (product of Takefu steel Co., Ltd.) is one of the best steels for Japanese knife. (1)Very hard and sharp , (2)superior edge retention (3)and has oxidation resistance. HRC = 60-61, Chromium =15%-16%. And the VG10 steel cutting edge is integrated into 33 layers damascus steel.
- Handle : Keyaki wood.
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.