GOUKEN Nickel Damascus 33 Layers VG10 Bolster Utility Knife 150mm
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"GOUKEN "MADE IN JAPAN
Brand New High Quality Hand forged with Bolster Santoku Knife
Material - VG-10 Nickel Damascus.
A VERY GOOD JAPANESE MADE KNIFE OF EXTREMELY HIGH QUALITY
Forged with 33 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.
Forged with 33 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style handcrafted handle that extends to the full tang of the knife for commercial kitchens and ergonomically welds to the hand for seamless use. Every knife from GOUKEN is handcrafted by master artisans creating a unique one of a kind work of art.
Blade Length : 150 mm
HRC - 60
Full Tang
Bolster Material : Stainless steel.
Edge Angle : Double Edge
Handle material : Laminated wood
HRC - 60
Full Tang
Bolster Material : Stainless steel.
Edge Angle : Double Edge
Handle material : Laminated wood
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.
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.