Hand Forged Japanese Iseya Santoku Chef Knife 180mm

$225.00
$225.00
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Iseya VG10 G-Series 33 layer Damascus Japanese Chef's Santoku Knife 180mm

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 loved by people who are using them. 

Specifications:

Knife Type: Santoku Knife

Steel Type: VG10 Stain-Resistant Steel

Blade Type: Double-edged Blade

Blade Length: 180mm

Blade Thickness: 2.2mm

Blade Height: 45mm

Handle Length: 115mm

Weight: 173g

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 G-Series 33 layer Damascus Japanese Chef's Santoku Knife 180mm

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 loved by people who are using them. 

Specifications:

Knife Type: Santoku Knife

Steel Type: VG10 Stain-Resistant Steel

Blade Type: Double-edged Blade

Blade Length: 180mm

Blade Thickness: 2.2mm

Blade Height: 45mm

Handle Length: 115mm

Weight: 173g

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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