Universal Japanese Kitchen Knife With G10 Handle - Outlet

Universal Japanese Damascus Steel Kitchen Knife With G10 Handle

Traditional Forging Art and Uncompromising Materials

The foundation of this top-tier blade is a hard core made of premium VG10 steel. This proven cutlery steel is highly valued worldwide for its exceptional ability to hold a perfect edge for a long time, as well as its excellent corrosion resistance. The core is hardened to a rating of approximately 60 HRC (on the Rockwell scale), which guarantees that the knife will not dull quickly even with frequent and intensive use.

Outstanding cutting properties and a breathtaking appearance are imparted to the knife by traditional layering. Around the extremely hard, yet more brittle centre, 33 layers of softer, stabilising stainless steel are forge-welded on both sides. Thus, the blade consists of an impressive 67 layers. This process not only creates a fascinating texture reminiscent of a rippled water surface (known as Suminagashi), but above all, it provides the blade with necessary flexibility. The softer outer layers reliably protect the core from snapping and offer high cutting ability while maintaining maximum toughness.

Modern Handle for Maximum Comfort and Hygiene

The handle is manufactured from the hygienically safe and extremely robust material G10. This is a high-pressure fibreglass laminate cured with epoxy resin, which is absolutely ideal for a damp kitchen environment. It does not absorb water, odours, or bacteria, and guarantees a secure, non-slip grip. The elegant dark design is complemented by fine red details and a polished metal bolster, creating a visually flawless and highly functional unit.

History and Practical Application of the Utility Knife

The utility knife forms a metaphorical bridge between a large chef's knife (Chef/Santoku) and a small paring knife. With a blade length of 155 mm (6.10 inches), it is nimble enough for precisely dicing shallots, trimming vegetables, or larding meat, yet simultaneously long enough to slice smaller roasts or cheese. Traditional Asian shapes merge here with Western ergonomics—a result of historical development following the reforms of the Meiji period. At that time, carrying traditional samurai swords in public was prohibited, and master swordsmiths redirected their phenomenal skills into crafting unrivalled household knives.

Principles of Proper Care and Safe Usage

The tool is supplied from the factory honed to extreme sharpness, therefore maximum caution is essential during handling. Although it is rooted in military and swordsmithing traditions, it is a kitchen tool that is not intended for contact combat, fencing, or any form of self-defence. To ensure the knife retains its premium qualities, please observe these basic rules:

• Hand washing exclusively: Never put the knife in the dishwasher! Aggressive salts and high temperatures would irreversibly damage the fine edge and the beautiful structure of the Damascus steel. After use, wash the knife with lukewarm water and a drop of washing-up liquid, and dry it carefully immediately.
• Suitable cutting boards: Only use soft wooden boards or high-quality plastic boards for cutting. Glass, ceramic, or stone plates will instantly destroy the edge.
• Usage restrictions: Strictly avoid chopping animal bones, cutting deep-frozen foods, or extremely hard bread. The brittle central core could suffer irreparable chipping under such pinpoint stress.
• Proper sharpening: Do not use cheap carbide pull-through sharpeners to restore the edge under any circumstances. For the maintenance of Damascus blades, we recommend using exclusively high-quality Japanese water whetstones with a grit of 1000 and above.
• Sharpening a Knife Correctly

Technical Product Specifications