Japanese Tojiro Damascus VG10 Santoku Kitchen Knife 170mm F-331 7985255805

Japanese Tojiro Damascus VG10 Santoku Kitchen Knife 170mm F-331 7985255805
Condition : NEW
Brand : Tojiro Model Number : F-331
Size :
Weight : 300 g
ShippingWeight: 300 g
Description : Japanese Tojiro Damascus VG10 Santoku Kitchen Knife 170mm F-331 7985255805
Blade Material : Damascus VG10
Type : Santoku Knife
Country/Region of Manufacture : Japan
UPC : 4960375013318
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Tojiro DP Damascus Series VG10 Santoku Knife 170mm F-331
Description
Brand: Tojiro
Type: Santoku Knife (Santoku knife is all purpose knife, used for fish, vegetable, meet and so on.)
Blade Material: DP Damascus Steel
Core: Cobalt Alloy Steel (VG10)
Outside: Multi Layered Damascus Stainless Steel
Blade Length: 170 mm (6.7\'\')
Total Length: 290 mm (11.4\'\')
Weight: 150 g (5.3 oz)
Handle: Special Laminated Material
Made in Japan
The elegant wave pattern is called the popular name \'\'Sumi Nagashi\'\' is one of the treasure which Japanese cutlery culture produced. Like a Japanese sword \'\'Katana\'\', the blade is made with harder and softer steel to layers. The same wave pattern does not exist. It is one article that can withstand use for home use and professional use by the forging. This edge is sharp, of course, it can slice tomato easily.
VG-10 is high-carbon stainless steel containing cobalt, hard. The material has excellent sharpness and abrasion resistance. So it spread between professionals. It is developed and made by Takefu Special Steel Co.,Ltd. It\'s Japanese company.
If the entire blade is very hard, It is difficult to sharpen. If the edge is soft, It is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used in the side.
VG-10 is hard for professional use, so it is recommended to use Ceramic sharpening stone for speedy sharpening.
Check out our Ceramic Sharpening Stone
* This auxiliary tool makes it easy to sharpen the knife with ceramic sharp stones.
Tojiro TOGRIP Ceramic Guide Clip
Note:
Don\'t twist edge, and don\'t cut and hit frozen foods or bones, the edge will be chipped or broken.
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