Sakai Takayuki 33-Layer Damascus 190mm Kengata Gyuto VG10 Stainless Steel | Wa-Handle Ginsan Care: Hand-wash with mild soap

Care: Hand-wash with mild soap only

Noren Curtain with light fabric

How often should I sharpen it

The VG10 core and 33-layer cladding are stainless

Sakai Takayuki 33-Layer Damascus 190mm Kengata Gyuto VG10 Stainless Steel | Wa-Handle Ginsan Care: Hand-wash with mild soapSakai Takayuki 33 Layer Kengata Gyuto: The Precision Sword Tip The Sakai Takayuki 190mm Kengata Gyuto is a specialized fusion of the traditional chef's knife and the aggressive geometry of a Japanese sword (Kengata). Crafted by Aoki Hamono in Sakai, Japan, this knife is designed for chefs who demand surgical precision. The "Kengata" tip provides a lower point of entry and an acute angle, making it the superior choice for intricate tip worksuch as