Yoshihiro VG10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife (Ambrosia Handle)Hot on Sale

Forged and hammered with 46 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.

For the ultimate sports fan, get this 100% authentic Yoshihiro VG10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife (Ambrosia Handle) from the shop. The team will be looking to start off their season with a bang, so get your hands on one of these and show your team spirit!

For the ultimate sports fan, get this 100% authentic Yoshihiro VG10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife (Ambrosia Handle) from the shop. The team will be looking to start off their season with a bang, so get your hands on one of these and show your team spirit!

The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.

Preparing delicious meals starts with taking wholesome ingredients and using the tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.