Style: Nakiri
Core: VG10 steel, hardened to HRC61-62
Cladding: Stainless steel
Finishing: Suminagashi-Tsuchime
Blade Length: 165mm
Overall Length: 290mm
Weight: 195gm
Bevel: Double Bevel
Handle Material: Western Handle of Pakka Wood with triple riveted tang Handle Style: Left or Right-Handed

OHISHI VG10 DAMASCUS TSUCHIME
This series of knives use VG10 super steel, a hard stainless-steel core that is surrounded by 15 layers of “Damascus” steel with the “Hammered” Tsuchime finish. These knives have been designed for the discerning chef who wants a high-performing knife that is a true work of the blacksmiths' art.
The Core of these knives is VG10 super steel that has been hardened to HRC61-62, this ensures that the blade will take and hold an extremely sharp edge. The cladding is 17 layers of softer “Damascus” stainless steel that has been finished in the Suminagashi-Tsuchime style. This “Hammered” or Tsuchime finish creates an effect like a “Granton Edge” or dimpled edge that assists the knife to move easily through food and helps the food fall away from the side of the knife.
The blade is also forged with a closed bolster that joins to the Pakka wood handle ensuring the knife is sealed from dirt and water. The Pakka wood handle is mahogany-toned and attached with a triple-riveted tang.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.