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Kaneyoshi VG10 Tsuchime Chef Knife 180mm – Yaxell

Name: Kaneyoshi VG10 Tsuchime Chef Knife 180mm – Yaxell
SKU: 23179
Price: 108.00 EUR
Availability: InStock

Kaneyoshi VG10 Tsuchime Chef Knife 180mm by Yaxell, Japanese hammered kitchen knife made in Japan | j-okini Malta

108.00€

The Kaneyoshi VG10 Tsuchime Chef Knife 180mm by Yaxell is an affordable, high-performance Japanese kitchen knife designed for versatile everyday use.

Its distinctive hammered (tsuchime) finish helps reduce drag and prevents food from sticking to the blade, while the VG10 stainless steel core provides excellent sharpness, durability, and easy maintenance.

The blade undergoes sub-zero treatment to enhance edge retention and cutting performance. Its rust-resistant 3-layer steel construction, combined with a durable laminated wood handle, provides excellent balance, a comfortable grip, and reliable performance.

With its versatile 180mm blade, this Japanese chef knife is ideal for a wide range of kitchen tasks, including slicing, chopping, and preparing vegetables, meat, and fish.

Specifications

Blade length: 180mm
Overall length: 306mm
Blade material: 3-layer steel with VG10 core
Blade finish: Hammered (Tsuchime)
Handle: Laminated reinforced wood
Made in Japan

Categories: Cookware & Kitchen tools, Father's day, Japanese Kitchen Knives Availability: Only 2 left in stock

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Description

Kaneyoshi VG10 Tsuchime Chef Knife 180mm – Yaxell

Size	306mm full length, 116 g
Size	180mm blade
Material	Stainless Steel
Surface	Stainless Steel
Core material:	Stainless Steel
Handle:	Laminated reinforced wood

Made in Japan

Care:

1. After each use, wash and wipe off with cloth and dry completely

2. When storing for a long period, coat the knife with some plant based oil and wrap with a tea towel.

3. The sharpness of the blade can be maintained by sharpening it, so sharpen it about once every 10 days before use.

Cautions and Tips to keep it for lifetime:

1. Please do not use it for anything other than cooking.

2. Please use wooden cutting board as much as possible.

3.When using a cooking knife, especially when cutting hard foods such as frozen foods, bones, crabs, pumpkins, etc., it may cause blade chipping, blade edge breaks, and cracks, so please use a special knife.

4. Do not touch the blade with your hands or fingers directly.

5.Do not burn the knife with fire or hit it with a hammer.

6. Keep out of the reach of children.