"GOUKEN "MADE IN JAPAN
Professional Damascus VG10 Japanese Santoku Chef Knife


Recent Feedback :- Excellent item, and in good condition when arrived, good job. 
Recent Feedback :- Love it was better than expected thank you thank you thank you

Brand New High Quality Hand forged hammered Santoku Knife
Material - VG-10 Hammered Damascus.

A VERY GOOD JAPANESE MADE KNIFE OF EXTREMELY HIGH QUALITY

The Santoku is a all purpose knife with a round tip. The blade is shorter and thinner, making it perfect for home cooking. Santoku literally means “three virtues”, and can be used for meat, fish, and vegetables.

Be assured that all Gouken Knives are fully made in Japan with very reasonable price tag. As we analyse and searched that same quality knives selling in market are very expensive. The reason you are getting better price as we buy in bulk from direct manufacturers, so take the advantage.  Don't get confused by similar looking blades as few of them selling online are made with Chinese core steel with Damascus pattern

Forged and hammered with 16 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. 

Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style handcrafted mahogany handle that extends to the full tang of the knife and is NSF certified for commerical kitchens and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from GOUKEN is handcrafted by master artisans creating a unique one of a kind work of art. 

Blade Length : 7.00" ( 180 mm)
HRC - 60
Bolster Material : Stainless steel.
Edge Angle : Double Edge
Handle material : Premium Mahogany

Model/Brand - 180ST/ GOUKEN
Made in Japan 

Care of knife :
1. Sharpening Steel Rod not recommended.
2. Don't cut Frozen Foods with these knives.
3. A whetstone is the best surface for maintaining a Japanese knife. There are various combinations of whetstones that may be used for sharpening a Japanese knife. The most common procedure starts with a whetstone #1000 grit to roughly arrange the angle of the edge to your preference, and then switching to a finishing stone (#3000 - #10,000 grit). By using multiple whetstones, the blade edge can be nicely maintained with less force to a varying degree of sharpness and refinement. Lastly, using a whetstone takes off far less steel than using a honing rod. Taking off less steel means a longer lasting knife.