Japanese chef's knife Berlin

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• Description of the Damask knife

  This ultra-carving chef's knife is used to mince, dice, mince and slice meat and vegetables. This gyuto begins with the Tsuchime method , which consists of 67 layers of steel with a hammered finish to prevent sharpening the blade twice on a sharpening stone, followed by a mirror finish on a leather wheel. This process was used in katana swords over 1000 years ago to achieve the ultimate advantage. The caliber process gives the steel the hardness needed for blade retention, flexibility and excellent corrosion resistance.

  • Damascus blade : 67 layers of steel
  • Total length: 330mm
  • Blade length : 195 mm
  • Blade thickness : 2.2 mm
  • Some - Composition: Pakka wood
  • Weight: 224g
  • Hardness (Rockwell test): 59-60 HRC
  • NOT to cut too hard or frozen food.