Large professional chef's knife for meat

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.

Price incl. 21% VAT: 170

Availability: In stock 1pcs!

Price of the selection: 170
info Foreseen earliest delivery on 16. December.
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  • Product No: 9354

Large professional chef's knife for meat Fudo Gendai Large Deba Hocho

The meat knife when a particularly long blade is required.

  • Blade length 250 mm
  • Total length 380 mm
  • Weight 285 g

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Advisory Service: Questions and Answers

How and what materials are your daggers made from?

The daggers are approximately made as follows. The basic shape of the blade is made by a laser CNC machine. It is burned from spring steel. The semi-finished blade follows then in the groove cutter, where the cutting edge and the groove are milled. The blade is then oil-quenched and tempered to the desired hardness. Then the guard and pommel is attached to the blade tang. The tang is usually peened at the end (behind the pommel) and the cross-guard hard soldered with brass. Hardwood plates are placed under the handle wrapping from genuine cowhide so that the handle is sufficiently robust for a safe grasp. The steels surfaces obtain the desired finish in the end - with a wire brush or with a felt disc with polishing paste.

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