Tojiro BASIC Damascus VG10 Gyuto Chef Knife 180mm F-332
Brand: Tojiro
Type: Gyuto / Chef's Knife
Blade Material: DP Damascus Steel
Core: Cobalt Alloy Steel (VG10)
Outside: Multi Layered Damascus Stainless Steel
Blade Length: 180 mm
Overall Length: 300 mm
Blade Width: 44 mm
Thickness of Spine: 1.8 mm
Weight: 140 g (4.9 oz)
Handle: Special Laminated Material
Model: F-332
Made in Japan
* Recently, the design has been renewed and the letters DP on the blade may have changed to VG10.
The elegant wave pattern called the popular name "Kasumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like a Japanese sword "Katana", the blade is made with softer and harder steel to layers. The same wave pattern dose not exist. It is one article that can withstand use for home use and professional use by the forging. This edge is razor sharp, can cut and split a hair!!!
VG-10
VG-10 is high-carbon stainless steel containing cobalt, hard. The material has excellent sharpness and abrasion resistance. So it spread between the professionals. It is developed and made by Takefu Special Steel Co.,Ltd. It's Japanese company.
If the entire blade is very hard, it is difficult to sharpen. If the edge 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
This auxiliary tool makes it easy to sharpen the knife with ceramic sharp stones.
Tojiro Ceramic Guide Clip for Sharpening Knife of Two Ways 【Togrip】
This series has been loved as standard articles for a long time. The edge made by skilled craftsmen provides you an amazing sharpness. Once you have, you will never part with it. The true professional use this series.
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.