Japanese Chef’s Knives

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These finely crafted kitchen knives blend traditional Japanese laminated blade construction with modern materials. The forged blades have a core made of a steel alloy that takes and holds an exceptionally keen edge, combined with outer layers of softer stainless steel for increased strength and easy maintenance.

The versatile 175mm (6 7/8") and 210mm (8 1/4") blade chef's knives are mainstays that do everything from fine dicing to sectioning meat.

• VG-10 high-carbon stainless-steel blade core



• Handle scales are Micarta, a durable, stable fiber-epoxy composite used in many professional-quality knives



• Comes in an attractive presentation box.