The Japanese chef's knife is made of genuine 32-layer damascus blade VG10 steel with a high carbon content, double sharpened and polished katana-style for incomparable hardness.
It comes with a sturdy, heat- and water-resistant micarta handle.
This slicing knife is a classic among professional cooks, and can be used for a wide range of tasks: chopping, slicing, dicing and fine-cutting meat and vegetables.
The patterned Damascus blade gives this top-of-the-range kitchen knife its authentic character.
The Honesuki knife's cutting edge is maintained by sharpening with the #3000 fine stone.