VG-10is Japanese high-quality stainless steel with a high carbon content containing 1% Carbon. Finely crafted with Damascus and VG-10 Forged Steel, to maximize strength and cutting ability, allowing this knife to last long and keep it's the edge for a longer time.
The handle is made of 3/4 tang to give a solid wood feel. Unlike full tang handle which is most likely will separate from steel after continuous water exposure, 3/4 tang handle will stay sturdy and comfortable. Crafted out of sturdy Laminated Western Mahogany, shaped in a way for the user to have maximum comfort and to have a stronger grip, getting the precision one needs while preparing their five-star dish.
(literally three-virtues), also called Bunka-bocho (literally culture knife). The even more Japanese version of a chefs knife prioritized for vegetables and fish. They are flatter than a Gyuto and have a less pointy tip. Because they are flatter, the wrist is in a more neutral position and the shoulder does not need to be raised as high. They do not require as much room to cut, but they do not perform the Western cutting techniques that take up more room as well as a Gyuto does. These are the most popular knives in most Japanese homes.
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