Kanjo VG10 Damascus Kiritsuke Gyuto Chef Knife 210mm Urushi Handle
Craftsman: Kanjo Tsukahara
Location: Seki city
Type: Kiritsuke Gyuto / Chef Knife (Double Bevel)
Blade Material: VG10 Clad 62 Layers Damascus Stainless Steel
Blade Length: approx 210 mm
Overall Length: approx 350 mm
Weight: approx 140 g (4.9 oz)
Blade Width: approx 45 mm
Thickness of Spine: approx max 2 mm
Handle: Urushi Octagonal Handle
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.
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.
The handle is hand-made in Kumamoto prefecture, painted with hand. Urushi means Japanese lacquer. Urushi coating is the traditional culture of Japan.
Note: 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.