Features Damascus chef's knife Mikkusu

THE SECRET OF SHARP KNIVES LIES IN THE MATERIAL & THE GRIND!
Blade material:
The blades are made from Japanese VG10 Damascus steel.
VG10 is a Japanese stainless steel with a high carbon content.
The cutting properties are very good and it is easy to sharpen yourself.
V 15° grinding angle:
While most western knives have a 25 degree edge angle, Asian knives use a more acute angle of 15 degrees for a significantly sharper cutting surface. Sensitive foods such as meat and fish can be processed more easily and with great precision.

Gorgeous design: 

Particularly striking are the unique handles made from a mixture of wood and blue resin, as well as the magnificent serrated damask pattern of the blades.

  • Blade hardness scale (HRC): 60-62
  • Blade material: 10CR15CoMoV steel core
  • Handle Material: Pakka Wood Resin
  • Grinding angle: V 15°
  • Optics: damask

Asian knives also need to be looked after to stay sharp for a long time. You can find ours here care products .