We proudly present a premium quality Multi Purpose 33 layers VG-10 core Damascus steel kitchen knife from the Daichi series， hand-crafted in Japan by SATAKE CUTLERY.
It's perfect for cutting meat， fish， vegetables， and fruit. Since it has a sharp tip， it can also be used for separating meat from bones， portioning chicken， or filleting smaller fish if needed. The blade with the optimal length allows you to cut larger products such as watermelon or cabbage and guarantees full control over the knife.
A good quality chef's knife is an indispensable tool in any chef's arsenal. Perfect for everyday kitchen work!
Packaging: Everything is packed in a blister box， which will be perfect as a gift!
Overall Specification:
- Blade: 33 layers VG-10 core steel
- Handle: Black laminated reinforced pakkawood - the handle is not affected by moisture， is chemically neutral， and does not absorb unpleasant odors. The ergonomic handle of the knives in the Damascus series， made in European style， makes it equally convenient for professionals and in the home kitchen.
- Hardness: 60 HRC +/- 1
- Total length: 13" (33 cm)
- Blade length: 7.9" (20 cm)
- Blade width: 1.7" (4.4 cm)
- Blade thickness: 0.09" (2.3 mm)
- Method of sharpening: symmetrical two-sided cut
- Weight: 190 grams - 6.7 Oz
Steel Specification: VG-10 stainless steel has good sharpness， and rust resistance and is mostly tempered to 61 HRC Depending on the manufacturer of the knives， it is hardened up to 64 degrees HRC. It can achieve great cutting-edge properties， even with high gradations of sharpening stones， and does not lose its aggression after polishing. The resistance of VG-10 to rust and patina makes kitchen knives made of this steel one of the most practical to start your adventure with Japanese knives.
Maintenance - IMPORTANT: Stainless steel kitchen knives are less demanding when it comes to caring for them. In its chemical composition， apart from iron and carbon， there are also other elements (Chromium and Vanadium) that are more resistant to corrosion and abrasion. However， it should be remembered that no knife is 100% stainless， so you should not completely neglect them.
After finishing the activities， they should be washed and then wiped dry! Even though the steel is described as stainless， under unfavorable circumstances it may get a stain/discoloration if the knife is not looked after. When storing stainless steel knives in a block， remember to dry them thoroughly beforehand， as the closed structure of the block does not contribute to good ventilation of the knives. In the worst case， this will lead to rust on the blade.
REMEMBER: If you leave the knife for a long time without using it， it won't hurt to lubricate it with some edible oil (avoid only those that go rancid like linseed oil).
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