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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.
The warranty is 2 years long and refers to material faults and faults that appear when used in a proper way. The warranty does not cover to common wear out. We recommend using swords made by the same producers for sparring swordfights. Our weapons are designed for training and theatre fencing (stage combats). Brutal and improper use (such as stabbing and knocking it into the ground, or forcing it) can damage even the best sword!