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Kumo VG10 Gyuto Chef Knife

Kumo VG10 Gyuto Chef Knife

The Essential Chef’s Knife.

Forged from VG10 stainless steel with a softly curved blade that moves as you do.
Each cut feels instinctive, cooking, at its most considered.

Dimensions

Blade Length: 209 mm (8.2 in)

Blade Height: 59 mm (2.3 in)

Blade Thickness: 2.0 mm (0.08 in)

Handle Length: 150 mm (5.9 in)

Handle Thickness: 25 mm (0.98 in)

Weight

175 g (0.4 lb)

Materials

Blade: VG10

Handle: Aluminum Mesh Honeycomb and Resin (Bordeaux), Stabilized Maple (Brown), Aluminum Mesh Honeycomb and Resin (Navy Blue)

Product Details

- 60 HRC hardness
- Double edged blade
- 67 layer damascus

 CARE INSTRUCTIONS

- Do not use to cut or chop frozen produce or bones. This will lead to the blade chipping or breaking.
- After use, wash the knife with a damp, soapy cloth or sponge.
- Hand-wash only. DO NOT PUT IN THE DISHWASHER.
- DO NOT SUBMERGE IN WATER FOR LONG PERIODS OF TIME.
- Thoroughly dry knife immediately after washing. Do not air dry, as this can cause rust.
- Avoid using abrasive materials, as they can scratch the steel.
- When not in use, protect the blade by storing it on a block or covered by a guard.
- Use only for cutting. Keep away from children, and always store it in a secure place.




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From $35.70

Original: $119.00

-70%
Kumo VG10 Gyuto Chef Knife—

$119.00

$35.70

Description

The Essential Chef’s Knife.

Forged from VG10 stainless steel with a softly curved blade that moves as you do.
Each cut feels instinctive, cooking, at its most considered.

Dimensions

Blade Length: 209 mm (8.2 in)

Blade Height: 59 mm (2.3 in)

Blade Thickness: 2.0 mm (0.08 in)

Handle Length: 150 mm (5.9 in)

Handle Thickness: 25 mm (0.98 in)

Weight

175 g (0.4 lb)

Materials

Blade: VG10

Handle: Aluminum Mesh Honeycomb and Resin (Bordeaux), Stabilized Maple (Brown), Aluminum Mesh Honeycomb and Resin (Navy Blue)

Product Details

- 60 HRC hardness
- Double edged blade
- 67 layer damascus

 CARE INSTRUCTIONS

- Do not use to cut or chop frozen produce or bones. This will lead to the blade chipping or breaking.
- After use, wash the knife with a damp, soapy cloth or sponge.
- Hand-wash only. DO NOT PUT IN THE DISHWASHER.
- DO NOT SUBMERGE IN WATER FOR LONG PERIODS OF TIME.
- Thoroughly dry knife immediately after washing. Do not air dry, as this can cause rust.
- Avoid using abrasive materials, as they can scratch the steel.
- When not in use, protect the blade by storing it on a block or covered by a guard.
- Use only for cutting. Keep away from children, and always store it in a secure place.