ZHEN Japanese VG-10 Damascus Steel Dragon Gyuto Chef Knife, 10.5-Inch

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Price: $112.32 $109.50   

Product Feature

• MADE WITH JAPANESE TOP GRADE STEEL, VG-10 Japanese stainless steel cutting core, 67-layer Damascus steel, 33-layers on each side, HRC 6062 hardness
• Blade Length x Width x Thickness: �10.5" x 2" x 2.5 mm, N.W. 0.57 LBS
• Damascus pattern to improve stain resistance and to prevent food from sticking to knife body
• Full tang design with durable sealed tight classic oval shape PAKKAWOOD handle to prevent slip & create comfortable holding
• Long-lasting sharp edge designed for cutting meats, vegetables and fruit; DO NOT chop bones

Product Description

This super sharp VG-10 Japanese stainless steel knife are clad with 67-layer Damascus dragon pattern on both sides. This design could increase toughness, improve rust & stain resistance and prolong knife life. The prefect weight balanced full length handle are made of Pakkawood which is durable, non-slip, easy to clean, waterproof, bacteria-resist, comfortable and beautiful. Mirror polished stainless steel bolster and butt end design make these knives even better. Every knife comes with its own hand crafted gift box or storage box. DO NOT chop bone or use knife on hard surface like glass cutting board, tile, or granite. Hand-wash your blades with gentle dish soap, rinse clean and towel dry immediately. Hone your blades with a steel or ceramic rod weekly to keep it sharp. Recommend to sharpen your blades with a whetstone at an angle of 15 - 20 degrees. 100% satisfaction guarantee.

ZHEN Japanese VG-10 Damascus Steel Dragon Gyuto Chef Knife, 10.5-Inch Review

This is a beautiful, very well made chef knife. With the price you paid for, I will say it's super great value on your hand. You may usually need to spend at least $ 200~250 to get a good quality Japanese steel chef knife like this. The Packwood handle looks nice and very comfortable to hold, well balanced. With this length, 10.5", you could produce more vegetable at the same time or cut a large piece of beef or pork easier. The blade is sharp out from the box. I did do some research on the Japanese blade, VG-10 Damascus steel, it should be the same material that SHUN uses to make their knives. This kind of steel, you could stay sharp for longer time compare to German steel. You don't need to re-sharpen that often. I would recommend this knife and you may find some professional chef review on youtube.

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