Sawakazuma Ryumon VG-10 17 Layer Damascus Gyuto 180 mm
This Sawakazuma Ryumon VG-10 17 Layer Damascus Gyuto 180 mm / 7.0" Japanese Chef knife is the perfect choice for slicing, dicing, and chopping your way to cooking success! With an impressive 17 layers and Damascus VG-10 Stainless Steel construction, you're guaranteed precision cuts and a sleek, professional-looking finish. Who said cooking had to be dull? Let the Ryumon VG-10 take your cooking experience to the next level!
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Gyuto Knife
Blade Material: VG-10 17 layer Damascus
Blade Length: 180 mm / 7.0"
Edge Type: Double Bevel
Weight: 130 g
Blade Width: 40 mm
Blade Thickness: 1 mm
Handle Length: 120 mm
Handle Thickness: 20 mm
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
This knife maker is Sawakazuma from Echizen city, Fukui which is located along the Sea of Japan. Echizen knives have a long history, dating back 700 years. While Japanese knives as a whole are typically designed with thinner blades than their European counterparts, the knives coming from Echizen take that a step further and are even narrower.
*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
Original: $199.00
-65%$199.00
$69.65More Images
Sawakazuma Ryumon VG-10 17 Layer Damascus Gyuto 180 mm
This Sawakazuma Ryumon VG-10 17 Layer Damascus Gyuto 180 mm / 7.0" Japanese Chef knife is the perfect choice for slicing, dicing, and chopping your way to cooking success! With an impressive 17 layers and Damascus VG-10 Stainless Steel construction, you're guaranteed precision cuts and a sleek, professional-looking finish. Who said cooking had to be dull? Let the Ryumon VG-10 take your cooking experience to the next level!
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Gyuto Knife
Blade Material: VG-10 17 layer Damascus
Blade Length: 180 mm / 7.0"
Edge Type: Double Bevel
Weight: 130 g
Blade Width: 40 mm
Blade Thickness: 1 mm
Handle Length: 120 mm
Handle Thickness: 20 mm
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
This knife maker is Sawakazuma from Echizen city, Fukui which is located along the Sea of Japan. Echizen knives have a long history, dating back 700 years. While Japanese knives as a whole are typically designed with thinner blades than their European counterparts, the knives coming from Echizen take that a step further and are even narrower.
*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This Sawakazuma Ryumon VG-10 17 Layer Damascus Gyuto 180 mm / 7.0" Japanese Chef knife is the perfect choice for slicing, dicing, and chopping your way to cooking success! With an impressive 17 layers and Damascus VG-10 Stainless Steel construction, you're guaranteed precision cuts and a sleek, professional-looking finish. Who said cooking had to be dull? Let the Ryumon VG-10 take your cooking experience to the next level!
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Gyuto Knife
Blade Material: VG-10 17 layer Damascus
Blade Length: 180 mm / 7.0"
Edge Type: Double Bevel
Weight: 130 g
Blade Width: 40 mm
Blade Thickness: 1 mm
Handle Length: 120 mm
Handle Thickness: 20 mm
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
This knife maker is Sawakazuma from Echizen city, Fukui which is located along the Sea of Japan. Echizen knives have a long history, dating back 700 years. While Japanese knives as a whole are typically designed with thinner blades than their European counterparts, the knives coming from Echizen take that a step further and are even narrower.
*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
