Peeling & Paring Knives

VG10 Stainless Steel 33 Layers blade/ Handmade Micarta handle Hardness 61 HRC + /- 1 Made in Japan

AUS8 Stainless Steel Single Layer Hardness HRC 58 + /- 1 Birch Tree Composite Made in Japan

VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, enhance the longevity of the sharpness. The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut. A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows cutting into gristly meat, large vegetables, and hard food with a lighter force. Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force. Blade: VG10 Clad Stainless Steel Bolster: SUS304 Stainless Steel Handle: Pakka Wood

• 70mm Peeling
• Hammered (Tsuchime) / Damascus finish
• VG10 Stainless Steel
• 69 Layers
• 61±1 HRC
• Double Bevelled and Full Tang
• Handle: Black Pakkawood with Stainless Steel Bolster
• Location: Seki, Japan