Hagakure 20 is a VG10 Damascus steel santoku knife that has an elegant appearance, lightweight handle design and perfect balance. With its Santoku blade design, it's well-suited for food preparation. The handle's ergonomic shape gives good control over the knife and is easy to use for all types of food. It is made from carbon steel which is very resistant to rust. Damascus Steel is famous for its ability to create a unique pattern that adds visual appeal to the blade without compromising strength or performance. It has an acute edge that is very sharp and easy to maintain. We grind the edges bevelled to prevent food from
A versatile all-purpose kitchen knife, the Santoku® is ideal for vegetable stir-frying, Japanese cooking and cutting meat like a chef's knife. This 8-inch long knife has a concave edge and a handle thick enough to withstand heavy use while maintaining a comfortable grip. It features VG-10 Damascus steel with a Hitachi polished finish, making for an attractive chef's knife that is also incredibly sharp from the moment you open the package! Welcome to the kitchen!VG10 Damascus steel Santoku knife

• Knife Type: Santoku Knife
• Blade Material: 67 layers, Damascus VG-10 steel core.
• Blade Edge: Double Edge
• Handle: Ultra-premium G-10 handle, black colour
• Blade Length: 8"
• Overall Length: 12"
• Weight : 253 g
• HRC: 60±2

Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:

Safe Handling:

• Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge. 
• Keep the knife out of the reach of children to prevent accidents or injuries.

 Proper Use:

• Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.

Cleaning:

• After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
• Carefully clean both sides of the blade, the handle, and any other exposed parts.
• Rinse the knife thoroughly to remove all soap residue.

Drying:

• Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
• Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.

Storage:

• Store the knife in a safe and dry place, away from moisture and humidity.
• Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.

Sharpening:

• To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
• Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.

By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.