MAHITOTU is Kabuki knife's original brand.
VG10 is a top-of-the-line stainless steel developed by Takefu Special
Steel. It combines the sharp cutting edge of carbon steel with the rust
resistance of stainless steel (over 15% chromium), and boasts high
hardness (HRC 60-62) and excellent wear resistance, resulting in long-
lasting sharpness.
It's extremely popular as a material for high-end knives and premium
cutlery, used by both professionals and amateurs.
Key Features of VG10 Steel:
Exceptional Sharpness and Durability: High hardness due to the addition
Exceptional Sharpness and Durability: High hardness due to the addition
of cobalt and vanadium, ensuring long-lasting sharpness.
High Corrosion Resistance: Contains approximately 15% chromium (Cr),
High Corrosion Resistance: Contains approximately 15% chromium (Cr),
making it among the most rust-resistant stainless steels.
Ease of Sharpening: Despite its high hardness, professional sharpening
Ease of Sharpening: Despite its high hardness, professional sharpening
is relatively easy.
For those seeking a practical, high-quality kitchen knife, VG10 is
For those seeking a practical, high-quality kitchen knife, VG10 is
a very well-balanced and reliable choice.
Specification
Status:
Brand New/unused
Rust prevention:
Rust prevention is unnecessary knife.
Brand Name:
MAHITOTU
Use applications:
Professional cooks are also available for general home cooking.
Country/Region of Brade:
Seki / Gifu pref./ Japan
Knife Type:
Wa-Gyuto
Constraction of Knives:
Double Edge (Bebvel)
Steel Type of Cutting Edge:
Stainless Steel
Steel Name:
VG10 and Soft stainless
Handle Tyep:
Octagonal Wenge
Joining Handle:
Joined
Saya (Sheath):
Unequipped
Dominant hand:
Ambidextrous
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
Since this knife is made from stainless,it will not rusty.
Remark:
For professionals (can be used at home)
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Important Notice
-NOTICE-
Please confirm as following
*do not use the knife in a twisting motion.
*use the correct knife when cutting bone, frozen or hard items.
*note that the images are of the sample products. Colour, wight, pattern and size can differ as each product is handmade.
*use a soft plastic or wooden cutting board to protect the blades edge.
*don't heat or cool rapidly as it may change the structure of the steel.
*don't nesitate to cotact us for further enquiries.