VG-10 Cobalt steel is currently the most popular blade steel for Japanese knife, due to its very good edge sharpness and edge retention. However, in order to obtain the best performance from this steel, it requires very specific technical treatment. Throughout his long knife-making career, this is something that Master craftsman Mr. Nagao has always paid special attention to and he has developed a deep understanding of all the different steels that he works with.
As you probably already know, kitchen knives with Damascus blades are currently one of the hottest knife trends and there are many different styles and brands available. Many people choose Damascus blades because of their unique and beautiful patterning.
Mr. Nagao’s main priority is to produce knives with great sharpness and practicality and his attractive Damascus knives are no different. When you use these beautiful Hiromoto Tenmi Jyuraku Damascus Series knives, you will discover that Master Nagao has maximized the best characteristics of VG-10, such as its edge sharpness, toughness and long edge life.
Mr. Nagao confidently told me that that these are genuine Damascus knives. I agree, they are the type of masterpiece that can only be achieved by artisans who are willing to dedicate themselves to mastering the skills, techniques and materials that they use.
The knife has blade core of VG-10 stainless steel (HRc. 61) which is clad with Nickel Damascus Stainless Steel (Number of layers uncountable).
This knife also features full tang construction, a stainless steel bolster and black pakka wood (Resin stabilized wood composite) handle scales. This provides a comfortable, secure grip and good blade balance.
Old experienced craftsman Master Nagao still does not forget about his challenge spirits and now this rare and unique Damascus Cake slicer knife is being available with limited quantity. It is rare to see the Damascus Pan Cake. It can be great performance knife and recommended for super star patissier who demands something unique and extra for the cake slicer knife.
Knife Model: Hiromoto VG-10 Damascus Cake Knife
Blade Material: VG-10 Nickel Damascus
Rockwell Hardness (HRc): 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Cake Knife 380mm (14.9")
Cutting edge length: 380mm
Total Length: 495mm
Blade Thickness: 1.8mm
Blade Width: 34mm
Total Weight: 232g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Before starting to use the knife, please wash it with water for cleaning up.
- Please do not put this knife in the dishwasher, please hand wash.
- Please do not leave this knife in water or wet condition for long time.
- After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
- 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, hard foods such as lobster and crab which have hard surface.
- We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.