Kanjo VG10 Damascus Gyuto Chef Knife 240mm Urushi Handle

Craftsman: Kanjo Tsukahara　
Location: Seki city 
Type: Gyuto / Chef Knife (Double Bevel)
Blade Material: VG10 Clad 62 Layers Damascus Stainless Steel 
                Core: VG10
Blade Length: approx 240 mm
Overall Length:  approx 387 mm
Weight: approx 157 g (5.5 oz)
Blade Width: approx 50 mm
Thickness of Spine: approx max 2 mm
Handle:  Urushi Octagonal Handle
HRC: 60-61

  Made in Seki City, which boasts a 700-year tradition, kanjo offers kitchen knives of various steel types and design. For example, ZDP189, HAP40, SG2, White steel, Blue steel and so on. In Japan, only a few makers can offer ZDP189, HAP40 knives.

  The shape of blade is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means blade or edge.  It smoothly cuts into ingredients and is an ideal shape has strength.

  This edge was sharpened as "Honbatsuke". "Hon" means real, "ba" means edge and "tsuke" means making or finish in this case. In other words, the edge is sharpened very well for professional chefs. You will be amazed at this sharpness. This is the truly Japanese edge of kitchen knives. However often times there are some hazy or scratches on the tip area. This means Honbatsuke was done. This is not defective.

 The handle is hand-made in Kumamoto prefecture, painted with hand. Urushi means Japanese lacquer. Urushi coating is the traditional culture of Japan.

 VG-10 is high-carbon stainless steel containing cobalt, hard. The material is excellent sharpness and has wear resistance. So it spreads between the professional. It is developed and made by Takefu Special Steel Co.,Ltd which is Japanese company.  If the entire blade is very hard, it is difficult to sharpen. If the blade is soft, it is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used in the side. VG-10 is hard, so Ceramic sharpening stone is recommended for speedy sharpening. 

Check out our Ceramic Sharpening Stone

NOTE:
Core steel of VG10 and side steel are rust resistant though please wash, wipe and dry it up well after use. In case rust appears on the blade, use cleanser or sharpening store. (scratch may appear)

Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness. Japanese knives are made by craftsmen, there might be scratch.

For US buyers: De Minimis Value Increases to $800 Release Date: March 11, 2016

 U.S. Customs and Border Protection (CBP) announced that March 10, it raised the value of a shipment of merchandise imported by one person on one day that generally may be imported free of duties and taxes from $200 to $800. .... Shipments valued at $800 or less for the de minimis exemption will be eligible under the same processes and with the same restrictions that currently apply to de minimis shipments of $200 or less.