Carving Knife with Damascus VG10 Steel Black 20cm

Slicing Knife 20 cm Discovery Pro - precision cutting of meat

The slicing knife from Endeavour's Discovery Pro series is designed for professional handling of meat and poultry. With its 20 cm long, slender blade made from 67-layer Damascus-patterned VG10 steel and an ergonomic pakkawood handle, this knife offers you optimal control and precision while slicing. It is perfect for removing tendons, trimming fat, and cutting perfect slices of roast.

Japanese precision steel with exceptional durability

The core of this slicing knife is made from Japanese VG10 steel from Takefu Special Steel Co., surrounded by 33 layers of Damascus steel on each side. This construction provides the knife with an excellent balance between sharpness and durability. With a hardness of 60-61 HRC, achieved through special hardening at over 1000°C and cooling to below -180°C, the knife maintains its sharpness longer than conventional knives. This means fewer interruptions during work and consistently precise cuts every time.

Ergonomic design for long-lasting use

The handle is made from FSC-certified pakkawood, providing a secure grip even with wet hands. The material is treated with resin, making it resistant to heat, moisture, and warping—important factors in a busy kitchen. The thoughtful weight distribution of 500 grams reduces strain on the wrist during intensive use, allowing you to work longer without fatigue. Additionally, the dark pakkawood gives the knife an elegant appearance that matches its professional qualities.

Maintaining your investment

To preserve the knife's exceptional properties, proper maintenance is required. Always wash the knife by hand, as a dishwasher can damage both the blade and handle. Use a ceramic honing rod regularly to keep the edge sharp, and oil the handle about once a month to maintain the wood's natural beauty and protection. With the right care, this slicing knife will be a reliable partner for many years.

The slicing knife from the Discovery Pro series stands out with:

• 67-layer Damascus steel with a VG10 core for superior sharpness
• Ergonomic pakkawood handle that ensures comfort during extended use
• Perfect balance and weight for precise slicing of meat and poultry

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

Frequently asked questions

How does a slicing knife differ from a regular chef's knife?
The slicing knife has a longer, narrower blade specifically designed for cutting thin, precise slices of meat and removing tendons. It provides better control when slicing than a wider chef's knife.

How often should I sharpen my slicing knife?
It depends on the frequency of use, but regular maintenance with a honing rod is recommended. Professional sharpening may be necessary 1-2 times a year with frequent use.

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