Kataoka Tamahagane Kyoto 63-Layer Damascus Gyuto Knife 210mm

The Kataoka Tamahagane Kyoto 63-Layer Damascus Gyuto Knife 210mm is a masterfully crafted kitchen knife that combines traditional Japanese craftsmanship with modern steel technology. Featuring a core of molybdenum vanadium steel clad with 62 micro thin layers of alternating soft and hard stainless steel, this knife offers exceptional sharpness, durability, and a stunning Damascus pattern. Its 210mm blade is perfectly sized for versatile kitchen tasks such as slicing, dicing, and chopping various ingredients with precision and ease.

Handcrafted in Tsubame City, Japan, the center of cutlery and steel manufacturing, the Kataoka Tamahagane Kyoto Gyuto Knife embodies over 60 years of expertise by Kataoka Seisakusho Co Ltd. Designed for both professional chefs and home cooks, this knife not only enhances your cutting experience but also stands out as a beautiful and reliable tool for your culinary adventures.

• Product Material: Molybdenum Vanadium Steel with 62 layers of Soft and Hard Stainless Steel

• Manufacturer: Kataoka Seisakusho Co Ltd

• Made in: Japan

• Core blade made of molybdenum vanadium steel for superior sharpness and edge retention
• Clad with 62 micro thin layers of alternating soft and hard stainless steel for enhanced strength and durability
• 210mm blade length ideal for versatile kitchen tasks including slicing, dicing, and chopping
• Double edged blade design for precise and smooth cutting performance
• Handcrafted with over 60 years of Japanese cutlery manufacturing expertise
• Striking Damascus pattern combining aesthetics with function

Use the Kataoka Tamahagane Kyoto Gyuto Knife for various kitchen tasks such as slicing vegetables, dicing meats, and chopping herbs. Hold the knife firmly with a comfortable grip and use a smooth rocking motion for efficient cutting. For best results, hand wash the knife immediately after use with mild detergent and dry thoroughly to prevent moisture damage. Always handle the knife carefully to avoid injuries and store it safely when not in use.

To maintain the knife's sharpness and appearance, hand wash only with warm water and mild detergent. Avoid using harsh chemicals or abrasive scrubbers that could damage the blade. Dry the knife immediately after washing to prevent rust or corrosion. Store in a knife block, sheath, or magnetic strip to protect the blade and prevent accidents. Regularly hone the blade to keep it sharp and consider professional sharpening when needed.