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Damascus Steak Knife Senzo Hocho - Outlet
Get ready for a culinary experience with this exceptional Japanese steak knife that perfectly combines ancient Asian tradition with modern metallurgy. This elegant tool, crafted from an impressive 33 layers of stainless Damascus steel, is not just ordinary cutlery, but a true masterpiece for your kitchen. Its blade conceals an extremely hard core made of premium VG10 steel, ensuring unparalleled and long-lasting sharpness. The blade's surface features a hammered texture reminiscent of traditional forging techniques, while the dark Pakkawood handle fits perfectly in your hand thanks to its ergonomic chestnut shape. Elevate your meat preparation and dining to a whole new level with this stunning blade. Further product information ...
Japanese Damascus Steel Steak Knife with Pakkawood
Perfect Cut and Blade Construction
This steak knife is designed to glide effortlessly through meat fibres without tearing them, thereby preserving the full juice and flavour. The knife features a sophisticated sandwich blade construction. The hard core layer is protected on both sides by a thin layer of nickel and silver. Subsequently, 16 layers of Damascus steel are forge-welded onto each side. This method ensures maximum edge retention while maintaining high flexibility. The beautiful Tsuchime surface structure (hammered finish) is machine-pressed into the metal and serves as a visual homage to the old Japanese master smiths. The result is a high-quality Japanese kitchen knife that not only looks spectacular but functions flawlessly.
Historical Context of Japanese Knife Making
Although the steak knife is more of a Western phenomenon, the technique of its manufacture stems directly from the production of famous Japanese swords. When the open carrying of weapons was banned in Japan in the late 19th century, many traditional sword smiths redirected their skills to the production of excellent kitchen knives (known as Hocho in Japanese). A typical hallmark of Asian influence here is the asymmetrical, so-called chestnut shape of the handle, which safely and comfortably locks the knife into the palm of your hand.
Technical Specifications
| Blade Material: | VG10 steel core, stainless Damascus steel (33 layers) |
| Steel Hardness: | 60-61 HRC (Rockwell) |
| Handle Material: | Black Pakkawood (resin-reinforced layered wood) |
| Blade Length: | 120 mm (4.7 inches) |
| Total Length: | 230 mm (9.1 inches) |
| Weight: | 80 g (2.8 oz) |
Safe Usage and Proper Care
Because the product features an extremely sharp blade, always handle it with the utmost care. For safety reasons, this knife is not intended for any contact fencing, stage combat, or HEMA practice; it is strictly a culinary and dining tool. To prevent destruction or damage, never use the knife for chopping bones, cutting frozen foods, or opening cans. Damascus steel and the Pakkawood handle require gentle hand washing in lukewarm water with a bit of mild dish soap. Never put the knife in the dishwasher, as the high temperatures and harsh chemicals could irreversibly damage the wood structure and degrade the edge. For sharpening, we recommend acquiring a high-quality Japanese water whetstone with a 1000/3000 grit to keep the blade in perfect condition for many years.
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