Gouken Octagon Handle Vg10 Damascus Hammered SET Utility Santoku Chef Knives

AU$ 379.50

Brand: Gouken

Product Code: Gouken_Oct_Set

Availability: In Stock

AU$ 417.45 (Inc. Tax)
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GOUKEN “MADE IN JAPAN”
Professional Damascus VG10 Japanese Chef Knife with Octagon Handle
 
We have been working on Octagon Handle for so long, Finally wait is over.

SET : Utility, Santoku, Chef Knives

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

 

A VERY GOOD JAPANESE MADE KNIFE OF EXTREMELY HIGH QUALITY

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, 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.

Utility Knife :
Blade Length :  150 mm Approx.
Total Length : 272 mm Approx.
HRC – 59 – 60
Handle Shape – Octagon
Edge Angle : Double Edge
Handle material : Black packer wood, Cocobolo with spacer design.

Model/Brand – AS8-PE150 – (150Utility) / GOUKEN
Made in Japan

Chef Knife:
Blade Length :  210 mm Approx.
Total Length : 340 mm Approx.
HRC – 59 – 60
Handle Shape – Octagon
Edge Angle : Double Edge
Handle material : Black packer wood, Cocobolo with spacer design made in Japan.
Model/Brand – AS8-GT210 (210 chef)/ GOUKEN

Santoku Knife :
Blade Length :  180 mm Approx.
Total Length : 308 mm Approx.
HRC – 59 – 60
Handle Shape – Octagon
Edge Angle : Double Edge
Handle material : Black packer wood, Cocobolo with spacer design made in Japan.
Model/Brand – AS8-SN180 -(180 Santoku)/GOUKEN

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.

Weight 1 kg

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