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A Japanese chef's knife made in the traditional manner. The blade is made of 33 layers of stainless Damascus steel. The core layer is made of VG10 steel with a Rockwell hardness of 60-61°. On both sides it is protected by a layer of nickel and silver. In addition, there are 15 Damask steel layers on each side of the hard core. Such constructed blade has optimal cutting performance with simultaneously maximal flexibility. The perfect glossy finish and the ergonomically-shaped-handle (chestnut profile) of black Pakka wood, perfectly fitting into the palm, make a masterpiece of this Japanese chef's knife. The relief on the surface structure is a tribute to the traditional forging techniques and is pressed by machine.
The universal kitchen knife for vegetables, meat and fish.
If you want to wear un-padded leather gloves in the gauntlets, order both in the same size (in your case size 9). With padded leather gloves we recommend to order the gauntlets always one size higher (so in your case 10). If you discover that the goods do not fit after receiving it, you can exchange it for free. You only pay the shipping costs.