Bunka Knife - VG-10 - 17cm - Bone Handle - Gray - 320g

Chef's knife with 61 layers of Damascus and VG-10 core for precise cutting

This 18 cm chef's knife from Knifemakers is a piece of Japanese craftsmanship forged by master blacksmith Takeshi Saji. The knife combines a sharp VG-10 steel core with 61 layers of nickel Damascus steel, providing both exceptional sharpness and a beautiful wavy pattern. The elegant handle made of polished bone ensures a comfortable grip and perfect balance.

Ideal for professional chefs and ambitious home cooks who demand precision when cutting meat, fish, and vegetables.

Japanese precision in your kitchen

The VG-10 steel core, with a hardness of HRC 61, gives the knife remarkable sharpness and durability. The 61 layers of nickel Damascus steel surrounding the core not only create a stunning pattern but also enhance the blade's structure and resilience. The polished bone handle fits naturally in your hand and provides the right balance between blade and grip, allowing you to work for extended periods without fatigue.

Professional cutting precision for everyday use

With this chef's knife, you have a tool that elevates your cooking skills to new heights. The sharp 18 cm blade slices effortlessly through both soft and hard ingredients with minimal resistance. Weighing in at 280 grams, it offers the perfect combination of control and momentum, enabling you to execute both powerful and delicate cuts with the same precision. The result is smoother cuts, better texture, and ultimately flavorful dishes with a professional touch.

Maintenance for lasting longevity

To preserve the knife's quality and sharpness, it requires proper care. Always wash the knife by hand and dry it thoroughly after use. A thin layer of oil protects the steel from rust and significantly extends its lifespan. Avoid the dishwasher, as it can damage both the blade and handle. With the right maintenance, this chef's knife will remain a valuable tool in your kitchen for many years to come.

This chef's knife stands out with:

• 18 cm blade with VG-10 steel core and 61 layers of nickel Damascus steel for superior sharpness and durability
• Elegant polished bone handle that provides perfect balance and a comfortable grip
• Handcrafted by Japanese master blacksmith Takeshi Saji with over 50 years of experience in knife making

You are always welcome to contact our customer service at web@hw.dk for more information.

Frequently asked questions

How do I best maintain my Damascus chef's knife?
Always wash the knife by hand with mild soap, dry it thoroughly immediately after use, and apply a thin layer of neutral oil on the blade to prevent rust. Avoid the dishwasher and prolonged contact with acids.

How often should I sharpen my VG-10 chef's knife?
Depending on usage intensity, it is recommended to hone the knife on a honing rod before each use and have it professionally sharpened 1-2 times a year to maintain optimal sharpness.

AI has assisted with the text, and therefore, errors may be present.