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Top quality with Damascus steel blade with core from VG10 steel (one of the best knife-steels on the market). This is very corrosion-resistant steel, with approximately 60 ° Rockwell - very hard, with durable edge (its exceptional sharpness holds out a very long time). 33 stainless damask layers right and left protects the core. The blade consists of 67 layers in total. The handle is made of genuine ebony wood. The bolster and the butt are made of stainless steel. Ebony is one of the most valuable woods. It is very robust and resistant against external influences. The traditional Japanese chestnut profile of the handle offers a safe and ergonomic hold.
The professional chef's meat knife, whenever a big blade is required.
In the case of hand-forged blades, our blacksmith takes the already rolled spring steel and forges it by hand on the anvil or under the drop hammer. The steel gets more solid (denser) by forging. In the case of industrially rolled spring steel blades, the sheets of steel plate is cut to strips under drop snips, then ground or milled and immediately forged into the annealing furnace and oil-quenched. The properties of both kinds of steels are not very different, since industrial rolling is already very good! On forged blades are usually blacksmith marks, which give them an authentic and unique look.