The hollow-ground indentations on the side of the blade create small air pockets that reduce friction when cutting, making it easier to glide through the cut. Light weight and highly maneuverable. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board to pan. With its curved belly, the Chefs knife can be gently "rocked" through fresh herbs or spices to produce a very fine mince. Damascus-clad blades and D-shaped ebony PakkaWood handles. High-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and beed-blasted, revealing the flowing pattern of the layered steel. The result is a knife that is sharp, durable and corrosion resistant, as well as beautiful. Handcrafted in Japan.
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