Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Ambrosia Handle) (7'' (180mm))
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Make sure this fits by entering your model number.The VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.[[TRADITIONAL GYUTO STYLE] The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife.The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.[46 LAYERS DAMASCUS VG-10] Proudly made in Japan and forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core.[HAMMERED TEXTURE] The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.[ERGONOMIC OCTAGONAL WA-HANDLE] This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.[INCLUDED SAYA KNIFE COVER] A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.[WHETSTONE RECOMMENDED] Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones.[CARE & HANDLING] Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
상품설명
Knife Features → Blade Material: VG-10 Stainless Steel →Edge Angle: Double Edged →Grade: Damascus →Handle Shape: Octagonal →Handle Material: Ambrosia →HRC:60 →Knife Style: Gyuto Chefs Knife →Saya Cover: Natural Magnolia Wood →Stain Resistant: Yes Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
Make sure this fits by entering your model number.The VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.[[TRADITIONAL GYUTO STYLE] The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife.The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.[46 LAYERS DAMASCUS VG-10] Proudly made in Japan and forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core.[HAMMERED TEXTURE] The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.[ERGONOMIC OCTAGONAL WA-HANDLE] This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.[INCLUDED SAYA KNIFE COVER] A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.[WHETSTONE RECOMMENDED] Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones.[CARE & HANDLING] Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
상품설명
Knife Features → Blade Material: VG-10 Stainless Steel →Edge Angle: Double Edged →Grade: Damascus →Handle Shape: Octagonal →Handle Material: Ambrosia →HRC:60 →Knife Style: Gyuto Chefs Knife →Saya Cover: Natural Magnolia Wood →Stain Resistant: Yes Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
2022-01-18 02:43:55
