33 Layers Damascus-Patterned Blade on Core VG10 Japanese Sakimaru Takohiki Professional Chef Knife for Sashimi/Sushi Cutting
Blade Material: Imported Japanese VG10 Core, 33 Layers Damascus Steel
Blade Length: 270 mm (Single-Bevel Right Edge)
Blade Width: 45 mm
Handle Material: Red Mallee +Sandalwood + Copper Ring
Hardness Rockwell C Scale: 58-60 HRC
Cutting Force: 6.0-8.0 N
Package: Gift Box + Oak Sheath Packing
The Blade
Edging Way
Using Japanese “V-shaped” edged way, 18-25 degree angle, the blade is sharper.
Water Mill Way
Circular Grinding makes the knife blade effectively separate foods from sticking to the knife surface.
Vacuum Heat Treatment and -80 Degree Cryogenic Treatment not only promote knife blade hardness from 1-2 degree but improve knives’ toughness and rust resistance greatly.
Japanese Grinding wheel makes our knife edge more delicate, and the "Drop Pouring Water Edging" way makes the service life of the knife extend 2-3 times longer than the traditional edged knife.
Whetstone grind edge, service life is longer.
All knives use computer numerical control Watermill Machine to process, so the knife is more efficient, faster during using process.
180# Sand Blast treatment makes the knife surface more clear and shinning.
100% handcrafted. Not mass produced.
The Handle
Special handcrafted ergonomic design, perfect balance, and saving labor.
Octagonal ebony wood handle, with brass copper rings.
Superior hand control, agility, and comfort. Non-slip grip.
Engraved end Sapele cap is perfect matching with the upper part.