● Please do not CHOP the bone, blade would be crack this is not heavier chopping knife.
● 2.Use a clean dry cloth to wipe and dry it surface after every use to prevent rust.
● 3.Use sharpening stones to sharpen VG10 knives is better than use a sharpening steel.
● 4.This knife only for cooking, do not hunting, do not burn or bend the blade when cutting.
Description:
VG-10 stainless steel is clad with 16 layers of high-carbon steel on each side, producing a 33-layer rust-free Damascus look
VG-10 “super steel” is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium
Why VG-10 is the best steel for knife? Please watch wikipedia "What is VG-10"
The forged Damascus steel offers impeccable toughness and sharpness of the blade, which allows users to cut fish
vegetable beef prok cleanly, and the firmness of ebony handle gives users the comfort and ease while cutting.
Its sophisticated lines on the blade reflect its high-standard craftsmanship.
"VG10 VG 10 Steel is harder than other Steel. Knives made of normal steel will not hold an edge as long as Japanese VG10
knives."
