Customer Favorite Kanjo Vg10 Damascus Kiritsuke Gyuto Chef Knife 210mm Urushi Handle 90% Off - Today Only [Ct4kq6PK]

Kanjo VG10 Damascus Kiritsuke Gyuto Chef Knife

Experience the pinnacle of Japanese craftsmanship with the Kanjo VG10 Damascus Kiritsuke Gyuto Chef Knife. This exceptional knife, crafted by Kanjo Tsukahara in the esteemed Seki City, boasts a unique blend of artistry and functionality. Engineered with VG10 clad 62 layers Damascus stainless steel, it delivers unparalleled sharpness, durability, and strength. The Kiritsuke Gyuto, known for its double bevel design, is the ideal choice for both professional chefs and culinary enthusiasts.

• Blade Material: VG10 Clad 62 Layers Damascus Stainless Steel
• Handle: Urushi Octagonal Handle

Superior Craftsmanship and Specifications

This Kanjo chef knife is a testament to the rich heritage of Japanese knife-making. The VG10 core, renowned for its high carbon content and cobalt, ensures exceptional edge retention and sharpness. The Damascus pattern, meticulously crafted with 62 layers, adds aesthetic appeal while enhancing the blade's performance. Key specifications include a blade length of approximately 210mm, a total length of 350mm, and a weight of around 140g. The Urushi handle, handcrafted in Kumamoto prefecture, provides a comfortable grip and reflects the knife's cultural significance.

• Blade Length: approx 210 mm (8.2 ")
• Total Length: approx 350 mm (13.7 ")

Practical Uses and Benefits

The Kanjo VG10 Damascus Kiritsuke Gyuto Chef Knife is an essential tool for any kitchen. Its versatile design makes it perfect for a wide range of culinary tasks, from slicing vegetables to chopping meat. The 'Hamaguri-ba' shape and 'Honbatsuke' sharpening technique ensure smooth cutting and superior strength, allowing you to tackle even the most challenging recipes with ease. Whether you're a professional chef or a passionate home cook, this knife will enhance your cooking experience.

• Target Audience: Professional Chefs, Culinary Enthusiasts
• Use Cases: Slicing, Chopping, Cutting