$54.90
Free delivery · 7–14 days
Slotted Stainless Chef Knife for Tomatoes and FruitDamascus Chef Knife with VG10 Steel and Pakka Handle
New
1 / 5About this itemAll characteristics
TypeKitchen knives
From the seller
Clean slices through salmon, tomatoes and steak start with a sharp edge. This XITUO chef knife pairs a VG10 Japanese steel Damascus blade with a layered pakka wood handle and a black sheath for storage. It is built for the daily prep that a dull knife makes slow.
Read the full descriptionDescription
Clean slices through salmon, tomatoes and steak start with a sharp edge. This XITUO chef knife pairs a VG10 Japanese steel Damascus blade with a layered pakka wood handle and a black sheath for storage. It is built for the daily prep that a dull knife makes slow.
Professional Damascus chef knife with a sharp VG10 Japanese steel blade and striking handle
Solves
- dull or inefficient slicing of meat, fish and produce
- unprotected blade storage
Slice Every Meal Like a Pro With a Blade You Love to Use
Tired of dragging a dull knife through dinner? This VG10 Damascus chef knife turns meat, fish and produce prep into clean, controlled cuts, and it ships with a sheath to keep it protected.
Built around a VG10 Damascus blade and layered handle
- VG10 steel holds its edge
VG10 is a Japanese stainless steel made for kitchen work where sharpness matters. Tomatoes, citrus and salmon skin part cleanly under a sharp VG10 edge instead of getting pushed around the board. The Damascus pattern is what you notice first, but the steel underneath is what does the cutting. Pair it with knife sharpeners whetstone to keep the edge where you like it.
- Pakka wood that feels right
The handle is layered pakka wood in green and red, finished with red ferrule rings where it meets the blade. It sits square in the palm and stays steady through a long prep session. The layered grain catches the light, so the knife looks like a deliberate kitchen piece even when it sits on the counter.
- A sheath that keeps the edge safe
A matte black blade sheath comes in the box with the knife. Slide the blade in and the edge stays covered in a drawer, so it does not knock against spoons, tongs and whisks. Keeping it in the sheath is the simplest way to protect the blade between meals.
Simple Care for a Blade That Lasts
- Hand wash only
Use warm water and mild soap. Skip the dishwasher, which dulls the edge and can damage the wood handle.
- Dry right away
Wipe the blade dry before you put it away so moisture does not sit on the steel.
- Store in the sheath
Keep the edge covered in the black sheath instead of loose in a drawer.
- Cut on wood or plastic
Glass and stone surfaces dull the edge quickly. A wood board is the kinder choice.
- Hone before each session
A few light passes on a honing rod keep the edge tight between sharpenings.
Characteristics
Main
TypeKitchen knives
Details
Reviews
Questions and answers
Is VG10 Damascus steel a real upgrade over a standard stainless chef knife?
w
Wanelo · seller
VG10 is a Japanese stainless steel built for sharpness and edge retention, which is the main gap between a stock block knife and this one. The layered Damascus pattern is the look. The steel is the part that does the cutting. Expect cleaner passes through tomatoes and fillets, and fewer touch-ups between sharpenings. Over a year of daily prep, a knife that keeps its edge costs less in time and frustration than one you replace every season.
Does the pakka wood handle hold up to washing and daily use?
w
Wanelo · seller
Yes, as long as you hand wash it. Warm water and mild soap, then dry it right away. Pakka wood is layered and dense, which is why it resists the swelling and cracking that softer handles show. Keep it out of the dishwasher, and the handle and ferrule will look the way they did on day one.
Is the blade too big for small tasks like herbs or garlic?
w
Wanelo · seller
The blade is full size, so it handles large jobs with ease: a whole onion, a tray of peppers, a side of salmon. For peeling garlic or trimming small herbs, the tip works, but a paring knife is quicker. Most home cooks end up using this knife for 80 percent of the prep and a small knife for the fiddly bits.
Can I use the sheath for storage in a drawer?
w
Wanelo · seller
Yes. The matte black sheath covers the full blade, so the edge stays protected when the knife sits in a drawer with other utensils. Slide the blade in gently and pull it out the same way to keep the edge clean.
Is this knife suitable for both home cooks and professionals?
w
Wanelo · seller
Yes. Weeknight dinner cooks get a sharp, balanced blade for daily chopping, and professionals get a Damascus chef knife for meat, fish and produce work. Compared with a pro-brand chef knife, you get VG10 Japanese steel, a layered handle and a sheath at a value price, which makes it a practical second knife or a first upgrade. Browse damascus chef knives if you want to compare the rest of the line.
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