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Steel Type: VG-10/16 Layers Damascus
Saya cover: Magnolia wood
Handle: Compressed laminated wood
This knife has adopted the attractive pattern of the “Damascus” steel. This kitchen knife is a masterpiece that has been manufactured with the utilization of Sakai Hamono’s knife making tradition with a Persian Damascus steel blade style with 16 layers of soft, stainless steel, the Damascus blade has been used for the outer blade and the toughest V Gold-10 steel sandwiched for the core blade. VG-10 is easy to care for and it is easy to sharpen the steel. It has an impressive Rockwell hardness of HRC60.
This technique has a 600 year-old history, incorporating a quenching and grinding technique developed by Sakai Hamono. It has become the finest kitchen knife in the world.
Any knife in this collection is a delight to see on your rack and a pleasure to use as they glide effortlessly through food. Be prepared for compliments. This is our most popular and affordable gift of excellence for foodies and pro chefs alike. The Hammered Damascus blades are an immediate star on any knife rack. You will be thrilled when you get yours. We will guarantee it.
The Santoku bōchō ( “three virtues” or “three uses”) or Bunka bōchō is a general-purpose knife originating in Japan. Its blade is typically between 13 and 20 centimetres (5.1 and 7.9 in) long, and has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The top of the Santoku’s handle is in line with the top of the blade. The word refers to the three cutting tasks which the knife performs well: slicing, dicing, and mincing. The Santoku’s blade and handle are designed to work in harmony by matching the blade’s width/weight to the weight of blade tang and handle, and the original Japanese Santoku is a well-balanced knife.
165mm with saya-cover add $22, 165mm