Chef's Knife - Ironwood - 21cm - 61 Layers - VG10

Takeshi Saji chef's knife with 61 layers of Damascus steel and ironwood handle

This 24 cm Gyuto chef's knife from Knifemakers combines traditional Japanese craftsmanship with modern materials. Forged by master Takeshi Saji, it features a VG-10 steel core surrounded by 61 layers of black Damascus steel, ensuring both sharpness and strength. The handcrafted ironwood handle provides perfect balance and comfort during use.

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

Japanese precision in every cut

The VG-10 steel core of the chef's knife, with a hardness of 60-61 HRC, retains its sharpness significantly longer than standard knives. The 61 layers of Damascus steel surrounding the core not only create a beautiful, distinctive pattern but also enhance the knife's resistance to rust and wear. The double bevel sharpening makes the knife suitable for both right- and left-handed users, while the long 240 mm blade offers optimal control for both fine and powerful cuts.

Masterful balance of comfort and durability

The ironwood handle (Desert Ironwood) - one of the hardest woods in the world - feels silky smooth in 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 chopping herbs or carving larger pieces of meat.

Handcrafted by a renowned Japanese master

Takeshi Saji, appointed as Traditional Master Craftsman in 1992 by the Japanese Ministry of Trade and Industry, has created this knife in the Echizen region, which boasts over 700 years of knife-making tradition. Each knife is carefully rounded and represents the highest level of Japanese knife artistry. The overall length of 375 mm provides perfect balance, while the lightweight design ensures precise handling even during lengthy tasks.

This chef's knife requires hand washing and should never be placed in a dishwasher. For optimal maintenance, it is recommended to wipe it down immediately after use and periodically treat it with oil. The knife is delivered ready to use with factory sharpness, demonstrating Japanese precision.

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

Frequently Asked Questions

How do I best maintain my Damascus knife?
Always wash the knife by hand with mild soapy water and dry it thoroughly immediately after use. Avoid dishwashers and prolonged contact with acidic foods. Periodically apply a thin layer of neutral oil to the blade 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 using a water stone with a minimum of 1000 grit. Sharpen at a consistent angle of 15-20 degrees to preserve the knife's original properties.

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