VG10 Damascus Chef's Knife for Clean Precise Slicing

A hard VG10 core under layers of Damascus steel

• A hard VG10 core

  VG10 core steel rated HRC60 takes and holds a fine edge. The blade stays sharp through regular cooking, so steak and fish come apart in one clean pass instead of tearing. Keep it dry and hone it now and then, and it keeps cutting cleanly.

• Layered Damascus finish

  Stainless layers are forged around the VG10 core and etched into a swirling pattern. The cladding gives the blade its finish and protects the hard core underneath. Each knife has its own pattern, so no two blades look exactly alike.

• Stabilized wood handle

  The octagonal handle is made from stabilized wood with blue and amber grain, finished with a brass-style ferrule where it meets the blade. It sits securely in the hand for long prep sessions. Each handle carries its own grain, so the knife looks different from the next one on the rack.

Hardness, weight and thickness, on the spec card

• 60 HRCblade hardness rating
• 240 mmblade length
• 250 gknife weight
• 2.2 mmblade thickness

Three habits that keep the edge sharp

1. 1
   Pull, do not saw

   Draw the blade through steak or fish in one long, smooth stroke. Let the length of the edge do the work instead of pressing down.

2. 2
   Use a wood or plastic board

   A soft board protects the edge. Glass and stone boards dull a hard blade fast.

3. 3
   Dry it and store it dry

   Wipe the blade after each use and keep it on a magnetic strip or in a sheath, away from the sink.

The knife, its certificate and nothing you do not need

• VG10 Damascus chef's knife×1

  240 mm blade with stabilized wood handle

• Product certificate×1

  Lists blade dimensions, hardness and steel layers

Dinner gets better when the blade does the work

The steak that tore instead of sliced

You have done it before. The blade drags, the crust crumbles and the meat ends up ragged on the plate. Every week of sawing through dinner makes cooking feel like a chore and the table feel less special.

A knife built for a clean edge

This knife starts with a VG10 core, the hard steel that takes a fine edge, wrapped in layers of stainless Damascus. The steel is rated HRC60, so the edge stays crisp through regular use and each pass through the meat is a single clean stroke.

Dinner that looks as good as it tastes

Fish comes off the board in neat fillets. Steak goes out in even slices. With a wood handle in your hand and a pattern on the blade that catches the light, the cooking itself starts to feel like the best part of the evening.

What to expect as you cook with it

1. First use
   First clean slice through dinner

   Your first steak, fish or tomato should slice with less pressure and less tearing. The blade moves through the food in a clean line.

2. 1 week
   Prep feels faster and calmer

   With regular use, chopping and slicing feel more controlled. Keep the blade dry and away from the dishwasher to hold the edge.

3. 1 month
   The knife becomes your default

   With regular honing, most cooks reach for this knife first. The wood handle shows its grain more clearly over time.

4. 3 months
   Edge and handle show the care

   With hand washing and occasional honing, the blade still cuts cleanly. A light coat of food-safe oil on the wood keeps its finish.

Hand-wash it and it stays sharp for years

• Hand wash

  Warm water and mild soap, then dry right away.

• Skip the dishwasher

  Heat, detergent and knocks dull the edge and dull the wood finish.

• Avoid frozen food and bone

  Thaw first. Use a cleaver or saw for bone.

• Store dry

  A magnetic strip or sheath keeps the edge safe and the handle dry.

Why this, not the stamped knife in your drawer