Kikuichi Hammered Chef's Knife

• Damascus-style blade is forged from 16 layers of incredibly dense VG-10 “super steel” to provide precise control while maintaining a razor-sharp edge.
• The handsome dimpled pattern (“tsuchime” in Japanese) helps the blade glide easily through food without sticking.
• Tsuchime pattern is hand-hammered, then heat-tempered, making each blade unique.
• Traditional wooden handle is triple-riveted to guarantee optimal balance and control.
• 9 1/2" knife: 9 1/2"-long blade, 4 3/4"-long handle.
• 8 1/2" knife: 8 1/2"-long blade, 4 3/4"-long handle; 8 oz.
• 6" knife: 6"-long blade, 4 1/2"-long handle; 7 oz.
• Made in Japan.
• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
• Care
• Hand-wash with warm water and a mild detergent; rinse and dry immediately.
• Sharpen your knife at home using a waterstone or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.