Kumo Gyuto Chef Knife

VG10 is a high-carbon Japanese stainless steel known for its ability to hold a razor-sharp edge while resisting rust and corrosion. It is a popular choice for professional chefs because it balances hardness with durability, meaning you won't need to sharpen it as often as standard kitchen knives.

No, this knife is not dishwasher safe. The high-quality steel and specialized handle materials can be damaged by the harsh detergents and high heat of a dishwasher, so we recommend hand washing and drying it immediately after use to preserve its integrity.

A hardness rating of 60 HRC means the blade is quite hard, which allows it to maintain a very sharp edge for a long time. While this is excellent for precision slicing, it also means the blade is slightly more brittle than softer knives, so you should avoid using it on frozen foods or bones to prevent chipping.

The gentle curve of the blade is designed to facilitate a rocking motion while cutting. This makes it much easier to mince herbs, chop vegetables, and slice through ingredients with a fluid, instinctive movement.

No, this knife does not have a full tang. It is designed with a focus on balance and aesthetic, utilizing a forged construction that prioritizes a lightweight feel for comfortable, extended use.

The 67-layer Damascus finish is durable, but it should be treated with care to keep it looking its best. Simply hand wash with mild soap, dry thoroughly with a soft cloth, and store it in a knife block or on a magnetic strip rather than loose in a drawer.