6'' Japanese Chef Knife, Handcrafted VG10 Damascus Kitchen Knife

Features 6

• Japanese VG10 Steel with 67-Layer Damascus Forged with a Japanese VG10 steel core and traditional 67-layer Damascus construction, this Japanese boning knife reaches 62 HRC for lasting sharpness and edge retention. The razor-sharp blade delivers precise control for boning, trimming, and filleting
• Precision & Sharp Cutting Performance Hand-sharpened to an ultra-sharp 12 edge, this boning knife for meat cutting delivers exceptional precision and control for effortless boning, skinning, trimming, and butterflying. Ideal for fish filleting and meat preparation, the keen edge provides exceptional edge retention for lasting sharpness and reliable cutting performance
• Traditional 67-Layer Damascus Cladding Each side of the Japanese fillet knife features 33 layers of Damascus steel surrounding a high-quality Japanese VG10 steel core, creating a 67-layer construction through traditional Japanese folding and forging. This refined structure offers excellent sharpness, corrosion resistance, and durability, making fish fillet knife ideal for both home and professional kitchens
• Ergonomic Resin Wood Handle Featuring a unique blue resin and stabilized wood handle, this deboning knife offers excellent balance and comfortable control for precise handling. Each handle has a one-of-a-kind grain pattern for a distinctive and elegant look, while the ergonomic design helps reduce hand fatigue during extended use

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