Hitohira Setsu Forged VG-10 Damascus Nakiri 165mm Jutan Handle

Hitohira Setsu knives are hand forged in Echizen, Fukui Prefecture, from stainless clad VG10. We don’t see a lot of hand forged VG-10 so we’re thrilled to stock these. VG-10 with a fine structure and relative ease of sharpening as result of the forging process.
The grind is very thin, convex but more flat towards the edge. Smooth performance and long lasting edge, these are very high end handmade stainless steel knives. A unique fold in the cladding, multiple layers of soft stainless steel in a sharp pattern. We carry this line with rosewood and Honduras rosewood. Restocks expected every 3-5 months.

The classic vegetable knife. Highly functional for processing large amounts of vegetables and preforming finer cutting tasks such as julienne of brunoise. The absence of a pronounced belly in the profile orientates it more towards chopping style cutting motions rather than rolling cuts. 

This is a stainless steel knife. It becomes stainless due to a certain amount (10-13%) of chromium and/or nickel in the alloy, it forms a film layer which acts as a barrier between metal and oxygen. Stainless steel is easy, practical and functional but not completely maintenance free. With very bad maintenance it can rust or show pitting, after all it’s called stainless not stain-free steel. The corrosion resistance varies with each stainless steel. In my opinion the same rules apply here as with carbon steel (non-stainless).

Store your knife dry and clean, never let it air-dry after washing, no dishwasher and avoid extremely hard products like frozen foods or bones ect. But a big difference to carbon steel is that your margin of error is much bigger, the rust resistance is much greater and thus easier and more worry free to maintain.

Please note that there are many different stainless steels, just like carbon steels, each with its own properties and characteristics. Each should be judged individually.