Chef's Knife, 21 cm, Takefu Yellow Bull, VG-10 61-Layer

Chef's knife with VG-10 steel core and artisan bone handle

This 21 cm chef's knife from the Knifemakers Yellow Bull series is a Japanese masterpiece with 61 layers of nickel Damascus steel around a VG-10 steel core. Weighing 350 grams and fitted with an elegant bone handle, the knife sits perfectly in the hand, whilst the impressive hardness of HRC 61 ensures outstanding sharpness and precision.

Ideal for both professional chefs and food enthusiasts seeking a precision tool for everything from intricate vegetable preparation to handling meat and fish.

World-class Japanese forging craftsmanship

This chef's knife is created by the legendary Echizen bladesmith Takeshi Saji, who has perfected the balance between traditional craftsmanship and modern technology. The 21 cm blade with a VG-10 core gives the knife exceptional sharpness that lasts, whilst the 61 layers of nickel Damascus steel not only strengthen the blade, but also create a unique wave pattern with a dramatic grey finish. The carefully crafted bone handle ensures a comfortable grip and gives the knife a natural balance that reduces fatigue during extended use.

Professional precision in your kitchen

With this chef's knife, you have a tool that elevates your cooking to new heights. The perfect balance between weight, sharpness and handling allows you to make precise cuts that preserve the integrity and flavour of the ingredients. The high hardness of HRC 61 means the knife stays sharp through many preparations, whilst the ergonomic bone handle provides control and comfort even during the most demanding kitchen tasks. This knife is not merely a tool, but an extension of your culinary ambitions.

Caring for your investment

To preserve the exceptional qualities of your chef's knife, it requires proper care. Always wash the knife by hand immediately after use and dry it thoroughly. For optimal protection, it is recommended to apply a thin layer of medical-grade white oil to the blade to prevent rust. Avoid the dishwasher, as it can damage both the blade and the handle. Regular professional sharpening will ensure the knife retains its impressive sharpness throughout its lifetime.

Key benefits of this chef's knife:

• VG-10 steel core with 61 layers of nickel Damascus steel for exceptional sharpness and durability

• Elegant bone handle ensures optimal balance and comfortable handling

• HRC 61 hardness guarantees long-lasting sharpness and precision in all cutting tasks

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

Frequently asked questions

How do I best care for my VG-10 chef's knife?
Always wash the knife by hand and dry it thoroughly after use. Regularly apply a thin layer of medical-grade oil to the blade to protect against rust, and avoid the dishwasher, as it damages both the blade and the handle.

How often should I have my chef's knife sharpened?
Depending on frequency of use, professional sharpening is recommended once or twice a year. With daily use in professional kitchens, more frequent sharpening may be necessary to maintain optimal sharpness.

AI has contributed to this text and we therefore reserve the right to correct any errors.