Chef's Knife, 24 cm, Takefu, VG-10, 61 Layers, Desert Ironwood Handle

Takeshi Saji chef's knife with 61 layers of damascus steel and Desert Ironwood handle

This 24 cm Gyuto chef's knife from Knifemakers unites Japanese knife-making tradition with modern materials. The knife is forged by master craftsman Takeshi Saji with a VG-10 steel core surrounded by 61 layers of black damascus steel, ensuring both sharpness and strength. The handcrafted Desert Ironwood handle provides perfect balance and comfort during use.

Ideal for professional kitchens and food enthusiasts seeking precision when preparing meat, fish and vegetables.

Japanese precision in every cut

The chef's knife's VG-10 steel core, with a hardness of 60–61 HRC, retains its edge significantly longer than ordinary knives. The 61 layers of damascus steel surrounding the core not only create a beautiful, distinctive pattern but also increase the knife's resistance to rust and wear. The double-bevelled edge makes the knife suitable for both right- and left-handed users, while the long 240 mm blade provides optimal control for both delicate and more powerful cuts.

A masterful balance between comfort and durability

The Desert Ironwood handle – one of the world's hardest woods – feels silky smooth in the hand despite its extreme durability. The stainless steel bolster creates an elegant transition between handle and blade while contributing to the knife's perfect weight distribution of 240 grams. This balance reduces wrist fatigue during intensive use and gives you full control over every cut, whether you are chopping herbs or breaking down larger cuts of meat.

Handcrafted by a recognised Japanese master

Takeshi Saji, appointed Traditional Master Craftsman in 1992 by the Japanese Ministry of Economy, Trade and Industry, created this knife in the Echizen region, which has a knife-making tradition spanning over 700 years. Each knife is carefully finished and represents Japanese knife-making at its finest. The total length of 375 mm provides perfect balance, while the light weight ensures precise handling even during long working sessions.

This chef's knife requires hand-washing and should never be placed in the dishwasher. For optimal maintenance, wiping dry immediately after use and periodic oiling of the blade are recommended. The knife is delivered ready to use, with a factory edge that demonstrates Japanese precision.

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

Frequently asked questions

How should I best care for my damascus knife?
Always wash the knife by hand with mild washing-up liquid and dry it thoroughly immediately after use. Avoid the dishwasher and prolonged contact with acidic foods. Apply a thin layer of neutral oil to the blade regularly to prevent rust.

Can I sharpen the knife myself when it becomes dull?
Yes, but VG-10 steel requires a specific technique. We recommend professional sharpening or the use of a whetstone with a minimum of 1,000 grit. Sharpen at a consistent angle of 15–20 degrees to preserve the knife's original characteristics.

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