Chef's Knife - Ironwood - 18cm - Handmade - VG-10 - 61 Layers

Chef's knife with 61 layers of Damascus steel and VG10 core

This 21 cm chef's knife (Gyuto) embodies the highest standard of Japanese knife craftsmanship. Forged with a VG10 core surrounded by 61 layers of black Damascus steel, the knife achieves an exceptional hardness of 60-61 HRC, ensuring long-lasting sharpness. The handcrafted ironwood (Desert Ironwood) handle provides a secure and comfortable grip.

Ideal for both professional chefs and cooking enthusiasts seeking precision when preparing meat, fish, and vegetables.

Japanese precision meets durable sharpness

The knife's VG10 steel core combined with the many layers of Damascus steel makes this chef's knife exceptionally sharp while being resistant to wear. Weighing in at a balanced 215 grams with a total length of 340 mm, it ensures optimal control during use. The double bevel sharpening makes the knife suitable for both right- and left-handed users, allowing you to work with precision regardless of your hand preference.

Craftsmanship that enhances your cooking experience

Created by renowned Japanese master Takeshi Saji, this tool elevates your cutting techniques and makes cooking more satisfying. The sleek ironwood handle paired with a stainless steel bolster fits perfectly in your hand, providing the necessary balance for precise cuts. The gently rounded finish ensures you can work longer without straining your hand, even during demanding cooking tasks.

Maintaining your investment

To preserve the knife's exceptional qualities, it requires proper care. Always wash the knife by hand and dry it thoroughly after use - it is not dishwasher safe. Regular maintenance with a thin layer of oil on the blade protects against moisture and significantly extends the knife's lifespan. With the right care, this chef's knife will remain a central tool in your kitchen for many years.

This chef's knife stands out with:

• VG10 core with 61 layers of Damascus steel for superior sharpness and durability
• Exclusive ironwood handle that combines strength with comfort
• Handcrafted by master blacksmith Takeshi Saji with over 700 years of Japanese knife tradition

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

Frequently Asked Questions

How do I best maintain my Damascus knife?
Wash the knife by hand with mild soapy water, dry it immediately after use, and store it in a dry place. Regularly apply a thin layer of neutral oil to the blade to prevent rust and oxidation of the Damascus pattern.

How often should this type of knife be sharpened?
It depends on the intensity of use, but with VG10 steel and a hardness of 60-61 HRC, the knife can typically stay sharp for several months with normal household use. When you feel resistance while cutting, it’s time to have the knife professionally sharpened.

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