Hagakure Two - Santoku and Chef Knife Bundle | VG10 Damascus Steel

Good habits keep these blades performing the way they should for years to come.

Handling:

• The edge is genuinely sharp — pay attention when working near it, and keep the knives away from kids.

What to cut:

• Stick to food prep. Prying open packaging or cutting through bone and frozen items will roll or chip the edge fast.

After each use:

• Wash by hand with a mild soap — no bleach, no abrasive scrub pads.
• Get into the bolster and handle seam, not just the flat of the blade.
• Rinse until no soap film remains.

Drying:

• Dry it right away rather than leaving it in a rack — standing water is what causes spotting.
• A soft towel works better than air-drying for a streak-free finish.

Storing it:

• Keep it somewhere dry — a drawer with humidity or a damp block isn't ideal.
• A sheath or guard protects both the edge and your fingers when it's sitting in a drawer with other tools.

Keeping it sharp:

• Plan on a touch-up every couple of weeks if you cook often — a whetstone or honing rod both work.
• If you haven't sharpened a knife before, a few online guides or a local sharpening service will get you started safely.

• 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"
• Overall Length: 12"
• HRC: 60±2