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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.
Beautifully balanced for preparing sushi, sashimi, meat, veggies, etc.
Made by Mr Yoshinori Seto, all Iseya knives have excellent finish and are loved by people who are using them.
Knife Type: Gyuto Knife
Steel Type: VG10 Stain-Resistant Steel
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
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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