ZHEN

Santoku Knife for Mincing Slicing and Dicing Vegetables - 9-5/16" - Damascus - Unfinished Kit

Item #153654 Model 153654
$46.99
$46.99 $46.99
  • Santoku Knife for Mincing Slicing and Dicing Vegetables - 9-5/16" - Damascus - Unfinished Kit alt 0
  • Santoku Knife for Mincing Slicing and Dicing Vegetables - 9-5/16" - Damascus - Unfinished Kit alt 0
  • Santoku Knife for Mincing Slicing and Dicing Vegetables - 9-5/16" - Damascus - Unfinished Kit alt 0
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ZHEN

Santoku Knife for Mincing Slicing and Dicing Vegetables - 9-5/16" - Damascus - Unfinished Kit

Item #153654 Model 153654
$46.99
$46.99 $46.99
Santoku Chopping Knife is excellent for slicing and downward push cuts. The best use of this knife however is for chopping by utilizing the deep belly of this knife allows for. . . View More Details

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Details


Santoku Chopping Knife is excellent for slicing and downward push cuts. The best use of this knife however is for chopping by utilizing the deep belly of this knife allows for a beautiful rocking action making the chore of chopping a breeze.

ZHEN Premium Damascus Knife Kits are forged in Japan utilizing years of knowledge and skill in knife making and technology and then shipped to Taiwan for grinding, sharpening and application of the tang. Each high quality blade is crafted by forge welding 66 layers of steel around a core layer of VG – 10 steel (HRC 60 – 62) so each blank has its own unique surface pattern and razor-sharp edge. Designed with the professional chef in mind, these knife kits are a perfect gift for anyone who enjoys cooking.

Features:

  • Customize your knife blade by choosing from a myriad of woods to make your handle
  • Crafted from 66 layers of Japanese Damascus steel
  • VG – 10 steel core with a Rockwell hardness of 60 - 62
  • Maintains an extremely sharp edge for a long period of time

Specifications:

  • Overall Length: 9-5/16"
  • Blade Length: 4-3/4"
  • Blade Material: Japanese Damascus stainless steel / VG-10 stainless steel core

What's Included:

  • (1) Blade
  • (4) Rivets

Notes:

  • Knife scale / handle material sold separately.
  • Hand wash your blades with gentle dish soap, rinse clean and towel dry immediately.
  • Hone your blades with a steel or ceramic rod weekly to keep them sharp. We recommend sharpening your blades with a whetstone at an angle of 15°-20°.
  • CAUTION: DO NOT chop bone or use this knife on a hard surface like a glass cutting board, tile, or granite.


Instructions / MSDS

California Residents - Prop 65 Warning

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