Description

The famous Echizen Forge Smith Takeshi Saji is one of the most experienced and famous forge smiths in Takefu (Now Echizen City), Fukui Prefecture. During his long career, he has made a great and lasting impact upon the next generation of young Echizen forge smiths and craftsmen.

Ryo Nomura, Takeshi Saji’s grandson, joined Master Saji’s knife making company and started to make traditional hammer forged knives 3 years ago, in 2021. There are a number of experienced and skilful forge smiths and craftsmen at the company, so this environment gives Ryo a great opportunity to learn knife making and build up his skill and experience.

NR-05 VG-10 Nickel Damascus Gyuto 210mm

Ryo Nomura selected Japan's reputable “VG-10 Nickel Damascus Stainless Steel” to make his custom kitchen knife.

The contrasting Gray and White Layered Damascus blade features a core of VG-10 Stainless Steel that is clad with Nickel Damascus Stainless Steel. The Hand Contoured and Hand Rounded Black-colored Dupont Corian Handle provides a secure grip, good balance and durability, it is a carefully considered part of the Dynamic and Positive overall design.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is a true multi-purpose knife.

Specification

Knife Model: Nomura Ryo NR-05 VG-10 Nickel Damascus Gyuto 210mm (8.2 Inch)

Blade Material:  VG-10 Nickel Damascus

Rockwell Hardness (HRc): 62

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Hand Contoured Black-colored Dupont Corian Handle - Provides a secure grip, good balance and durability

Saya Included: No.

Maintenance

This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
•  Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.