GOUKEN Nickel Damascus VG10 Chef Knife 210mm Kitchen Knives made in Japan
AU$157.30
- Brand: Gouken
- Product Code: CKPKS-GT 210N 33D
- Availability: In Stock
- Ex Tax: AU$143.00
"GOUKEN "MADE IN JAPAN
Brand New High Quality forged chefs 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 for seamless use. Every knife from GOUKEN is handcrafted by master artisans creating a unique one of a kind work of art.
Blade Length : 210 mm
HRC - 60
Full Tang
Edge Angle : Double Edge
Handle material : Laminated wood
Model/Brand - 240chef/ GOUKEN
Made in Japan
CKPKS-GT 210N 33D
HRC - 60
Full Tang
Edge Angle : Double Edge
Handle material : Laminated wood
Model/Brand - 240chef/ GOUKEN
Made in Japan
CKPKS-GT 210N 33D
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.