Hand Forged Japanese Gyuto Knife 210mm

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Iseya VG10 33 Layer Damascus Japanese Chef's Gyuto Knife 210mm.

Japanese knives from Iseya are hand-made and crafted from quality blades of forged Damascus steel. The 33-layer Damascus steel used in making this razor-sharp Japanese knife is hand hammered to ensure the strength of the blade and at its core is one of the best steels used in kitchen knife production due to its superior edge retention, sharpness, and being stain resistant.


Made by Mr Yoshinori Seto, all Iseya knives have excellent finish and are loved by people who are using them. 


Specifications:

Knife Type: Gyuto Knife

Steel Type: VG10 Stain-Resistant Steel

HRC: 60-61

Blade Type: Double-edged Blade

Handle Material: Pakka wood

Ferrel Material: Mahogany

Blade Length: 210mm

Blade Thickness: 2.7mm

Blade Height: 42mm

Handle Length: 122mm

Weight: 175g

SKU: 11575

Use & Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.

- Hand wash with warm water and towel dry.

- Use a sharpening stone to maintain the sharpness of the blade.

Iseya VG10 33 Layer Damascus Japanese Chef's Gyuto Knife 210mm.

Japanese knives from Iseya are hand-made and crafted from quality blades of forged Damascus steel. The 33-layer Damascus steel used in making this razor-sharp Japanese knife is hand hammered to ensure the strength of the blade and at its core is one of the best steels used in kitchen knife production due to its superior edge retention, sharpness, and being stain resistant.


Made by Mr Yoshinori Seto, all Iseya knives have excellent finish and are loved by people who are using them. 


Specifications:

Knife Type: Gyuto Knife

Steel Type: VG10 Stain-Resistant Steel

HRC: 60-61

Blade Type: Double-edged Blade

Handle Material: Pakka wood

Ferrel Material: Mahogany

Blade Length: 210mm

Blade Thickness: 2.7mm

Blade Height: 42mm

Handle Length: 122mm

Weight: 175g

SKU: 11575

Use & Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.

- Hand wash with warm water and towel dry.

- Use a sharpening stone to maintain the sharpness of the blade.

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