VG10 Core Blade Japanese Knife Ebony Octagonal Handle Kitchen Knife Series

MOQ: 200 PCS/Model

LOGO: Both the knife surface and the packaging box can be printed with the customer's brand.

Blade Material and Hardness
Many of the sharpest, most traditionally manufactured Japanese knives are made from high-carbon steel, an especially strong mix of iron and carbon that holds an incredible edge but can be brittle. Others use stainless steel, which incorporates other elements for a softer but more flexible and rust-resistant material. There are many different "recipes" for steel, and the Rockwell Hardness Scale is the industry standard measurement to compare them. The lower a blade's Rockwell rating, the softer it is, and the more easily it will get dull. Japanese knives generally have a rating between 60 and 62, making them harder and stronger than German-style knives.

A carbon steel blade needs sharpening less often, but the lack of flexibility can make it prone to chipping, and it should be dried very thoroughly after washing to avoid rust. Knives made of stainless steel are a bit more forgiving in the maintenance department, at the cost of maximum sharpness.

Precision Sharpness & VG10 Edge Retention:

1.Premium Japanese VG10 steel core: Three-layer steel clamping process

2.Hardness:60–62 HRC

3.Classic Japanese octagonalHandle: (Front) Red Gui Bao+(Rear) Ebony.This finely crafted handle reduces hand fatigue while adding a touch of sophisticated craftsmanship to your kitchen collection and food prep work.

4.Designed for peeling, coring, and delicate prep work, it offers a smooth, balanced cutting experience with precise control in every cut.

Handle Style and Material
Most Japanese blades have a wooden handle, either finished or unfinished. They are traditionally octagonal, d-shaped, or oval for optimal grip. Some brands, like Global, have metal handles that are easier to maintain - unfinished wood needs to be oiled occasionally to prevent drying. If you are butchering fatty meat, though, metal handles can become more slippery than their wooden counterparts.

Another popular handle material is a composite of wood or other natural materials and resin, creating a smooth, durable surface with a distinctive look. Pakkawood and Micarta are two popular composite brands used in Japanese knife handles.

High-end kitchen knife manufacturer, welcome global distributors to cooperate.

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