Santoku Knife for Mincing Slicing and Dicing Vegetables - Damascus - 9-1/4" - Unfinished Kit

The ZHEN Santoku Knife for Mincing Slicing and Dicing Vegetables - Damascus - 9-1/4" - Unfinished Kit allows you to personalize the knife to your liking, ensuring a unique and customized experience. Its ergonomic handle provides a comfortable grip, enabling effortless control during food preparation.

Whether you're preparing gourmet meals or everyday dishes, the ZHEN Santoku Knife combines functionality with elegance. A must-have addition to any kitchen, this knife will inspire creativity and elevate your cooking.

ZHEN Hammered Surface Damascus Knife Blanks are forged in Japan utilizing years of knowledge and skill in knife making and technology and then imported to Taiwan. The blades are made by forge welding 66 layers of steel together around a single core layer of VG – 10 stainless steel (HRC60-62), which creates a high quality blade. Each blade has its own unique pattern on its surface and an edge that remains extremely sharp over an extended period of time. The hammered surface or tsuchime finish acts like a series of hollow-ground cavities while reducing drag, allowing the food to release from the blade surface while slicing. Designed with the professional cook in mind, these knives make a great gift for the cook in your family.

Features:

• Customize your knife blade by choosing from myriad woods to make the handle yourself
• Crafted from 66 layers of Japanese Damascus steel
• Hammered tsuchime finish acts like a series of hollow-ground cavities reducing drag
• VG – 10 steel core with a Rockwell hardness of HRC60-62
• Maintains an extremely sharp edge for a long period of time

Specifications:

• Overall Length: 9-1/4"
• Blade Length: 4-3/4"
• Blade Materials: Japanese Damascus stainless steel / VG-10 stainless steel core

What's Included:

• (1) Knife blade blank
• (1) Set of 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.