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Made in Japan

The basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip. When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should only be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.
VG-5
Composition:
It is another high-grade steel from Takefu Steel Ltd. It has fewer carbide-forming additives than VG-10 with a similar high proportion of chromium and carbon. The content of these elements is higher than in the average stainless steels. With a precisely designed composition, the crystallization of eutectic carbides in VG steels is specially delayed in order to obtain their most uniform structure and thus increase the hardness of the steel. The steel has been developed for high-quality cutting tools. After hardening, this type of steel reaches a hardness of about 60 HRC, high hardness guarantees good sharpness. It is characterized by high resistance to corrosion, as well as wear and cracking.
Ships within 48 hours · Estimated delivery Jul 2 - Jul 7
US$40
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