KATANA TWO - Chef Bundle of Two VG10-67 Layer Damascus

A little routine care keeps these blades cutting the way they should for years.

Handling:

• These knives hold a genuinely sharp edge — stay mindful of finger placement, and keep them well out of reach of kids.

What to cut:

• Reserve them for food prep. Using either knife on packaging, bone, or frozen items risks chipping or rolling the edge.

After each use:

• Hand wash with a mild soap — skip anything abrasive or bleach-based.
• Clean along the bolster and handle seam as well as the blade face.
• Rinse until no soap residue remains.

Drying:

• Towel-dry right after washing rather than leaving it to air-dry — standing moisture is what causes spotting or rust.
• A soft cloth gets a cleaner, streak-free finish.

Storing:

• Keep the knives somewhere dry, away from humidity.
• A blade guard or sheath protects the edge and keeps your hands safe when reaching into a drawer.

Sharpening:

• Plan on touching up the edge every couple of weeks with regular use — a whetstone or honing rod both work well.
• New to sharpening? A guide or local sharpening service is a safe way to start.

• Country of Origin: China 🇨🇳
• Knife Type: Santoku Knife, Chef Knife
• Blade Material: 67 layers, Damascus VG-10 steel core
• Blade Edge: Double Edge
• Handle: Ultra-premium G-10 handle, black colour
• Blade Length: 8", 7"
• Overall Length: 12"
• HRC: 60±2