Chef's Knife - VG-10 - 21cm - Bone Handle - Gray 350g

Japanese chef's knife with VG-10 core and 61 layers of Damascus steel

This 24 cm chef's knife from the Knifemakers Yellow Bull series combines precision and beauty in a professional kitchen tool. The craftsmanship behind the knife comes from the Japanese Echizen smith Takeshi Saji, where the VG-10 steel core is surrounded by 61 layers of nickel Damascus steel, providing exceptional sharpness and durability with a hardness of HRC 61. The elegant handle made of bone ensures a comfortable and stable grip.

Ideal for precision cutting of vegetables as well as carving meat and fish, where control and sharpness are crucial.

Professional precision in every cut

The 24 cm long blade offers the reach and strength needed for larger cooking tasks. The hard VG-10 steel core retains sharpness significantly longer than standard knives, reducing the need for frequent sharpening. The Damascus pattern from the 61 layers not only creates visual depth but also contributes to the blade's strength and resilience. Weighing in at 400 grams, the knife provides the perfect balance between control and power.

Comfort and control during long working sessions

The polished bone handle fits comfortably in the hand, providing optimal balance between grip and blade. This reduces hand fatigue during extended use and allows you to work with greater precision. The gray steel finish on the blade is not only aesthetically pleasing but also makes the knife less susceptible to visible marks from daily use. With this knife, you get a tool that functions as a piece of functional art and as an extension of your hand in the kitchen.

Maintaining your investment

To preserve the blade's quality and sharpness, always wash the knife by hand and dry it thoroughly after use. A thin layer of medical white oil on the blade protects the steel from rust and extends the knife's lifespan. The dishwasher should never be used, as it can damage both the blade and handle. Professional sharpening is recommended to maintain optimal sharpness.

This chef's knife excels in:

• VG-10 steel core with 61 layers of Damascus steel for superior sharpness and durability
• Elegant bone handle that provides perfect balance and comfort during extended use
• Craftsmanship from the renowned Japanese master Takeshi Saji, ensuring quality in every detail

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

FAQ

How do I best maintain my Damascus knife?
Always wash the knife by hand, dry it thoroughly after use, and regularly apply a thin layer of oil to the blade. Avoid dishwashers and harsh scrubbers, as these can damage both the blade and handle.

How often should I sharpen my VG-10 chef's knife?
VG-10 steel retains sharpness longer than standard steel. Depending on usage intensity, professional sharpening is recommended 1-2 times a year, supplemented with regular maintenance using a honing rod.

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