Chef's Knife, 24 cm, Takefu Yellow Bull, VG-10 61-Layer

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

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

Ideal for both precision vegetable cutting and slicing meat and fish, where control and sharpness are essential.

Professional precision in every cut

The 24 cm blade provides the reach and strength required for larger cooking tasks. The hard VG-10 steel core retains its edge considerably longer than ordinary knives, reducing the need for frequent sharpening. The Damascus pattern from the 61 layers creates not only visual depth, but also contributes to the blade's strength and resilience. The knife's total weight of 400 grams provides the perfect balance between control and power.

Comfort and control during long working sessions

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

Caring for your investment

To preserve the blade's quality and sharpness, the knife should always be washed by hand and dried thoroughly after use. A thin layer of medical-grade white oil on the blade protects the steel against rust and prolongs the knife's service life. A dishwasher should never be used, as it can damage both the blade and the handle. Professional sharpening is recommended to maintain optimal sharpness.

This chef's knife stands out for:

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

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 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 abrasive scouring pads, as these can damage both the blade and the handle.

How often should I sharpen my VG-10 chef's knife?
VG-10 steel retains its edge longer than ordinary steel. Depending on the intensity of use, professional sharpening is recommended once or twice a year, supplemented by regular maintenance with a honing steel.

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