VG-10 is probably the most popular stainless steel used in the manufacture of kitchen knives. It is a very tough steel with some great characteristics. Among them are good edge retention and a high level of wear and corrosion resistance. The steel is specially designed for high-quality blades used in cutlery. VG-10 can be sharpened to a fine edge that is very durable and can be tempered to a hardness of RC 60 without becoming brittle.
Kohetsu is one of our in-house brands and we have this line made by renowned blacksmith Tsukahara-San. He adds a layer of cladding to either side of the core VG-10 in the form of a 33-layer damascus stainless steel. The lovely look of this cladding is enhanced by using an acid etched engraving technique.
This is a big knife! But not an unwieldy one. In fact, the very fine blade and thin profile go together to create a knife that is very dexetrous and easy to use. Of course, you will need a big cutting surface to get the best out of this size knife. Given that, it is a blade fit for almost all uses. Whether you are chopping or slicing, using a long knife is a wonderful experience. The fit and finish of the pakka wood handle, stainless bolster, and blade are exemplary. This is a lot of knife in all regards.
Location: Seki, Japan
Construction: Laser Cut, San Mai
Cladding: Stainless Damascus
Edge Steel: VG-10 Stainless
Edge Grind: Even (See Choil Shot)
Edge Length: 270mm
Blade Height: 52.5mm
Spine Thickness: 2.5mm
Handle: Yo (Western)
Scales: Black Pakka Wood
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