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The VG-10 core with 33 layer Damascus steel Santoku knife is a great stainless steel option with low maintenance and good edge retention
Ready for a kitchen knife that's as fearless as you are
Is a 69-layer blade better than a 33-layer blade
This prevents the 60 HRC edge from chipping and protects the Damascus finish from scratches when stored in a kitchen drawer or knife roll
Blade Width: 60 mm
Sakai Takayuki Kengata Gyuto Homura Guren Aoniko / Blue Steel #2 225mm (8.9") Japanese Chef Knife Size:225 mm The VG-10 core with 33Ideal for: Chopping, slicing, disjointing, dicing, and julienning. Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce. Gyuto (Chef's Knife) Blade Material: Kurouchi Finish Aoniko (Blue Steel #2) Carbon Steel clad in Iron Blade Length: 225mm (8. 9")* Edge Type: Double Bevel Handle: Japanese Style, Oak Weight: 218 g Blade Width: 54 mm Blade Thickness: 3 mm Handle Length: 137 mm
