Introducing the Hagakure 21, an exceptional AUS 10 Damascus steel chef knife that combines a refined aesthetic, lightweight handle design, and optimal balance. The knife's versatile blade design makes it perfect for various food preparation tasks. Crafted from high-quality carbon steel, it boasts excellent rust resistance, ensuring durability over time.

The ergonomic handle of the Hagakure 20 provides precise control and ease of use across a wide range of culinary applications. The Damascus steel used in its construction not only enhances strength and performance but also creates a distinctive pattern, elevating the knife's visual appeal without compromising its functionality.

This 8-inch chef knife features a concave edge, making it ideal for vegetable stir-frying, Japanese cuisine, and expert meat cutting, akin to a traditional chef's knife. The thick handle ensures durability under heavy use while maintaining a comfortable grip. The VG-10 Damascus steel, with its Hitachi polished finish, results in a chef's knife that is not only attractive but also razor-sharp right out of the package.

Step into your kitchen with confidence and precision – experience the excellence of the AUS 10 Steel chef knife from Hagakure 21

• Knife Type: Chef Knife Knife
• Blade Material: 67 layers, Damascus AUS 10 Steel core.
• Blade Edge: Double Edge
• Handle: Ultra-premium G-10 handle, black colour
• Blade Length: 8"
• Overall Length: 12"
• Weight : 255 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.