Zhen Japanese Damascus VG-10 Large Slicer Chopping Chef butcher Knife 8"

BestZhen Japanese Damascus VG-10 Large Slicer Chopping Chef butcher Knife 8"Reviews


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Zhen Japanese Damascus VG-10 Large Slicer Chopping Chef butcher Knife 8" Review

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Zhen Japanese Damascus VG-10 Large Slicer Chopping Chef butcher Knife 8" Features :

• VG-10 Japanese stainless steel cutting core, 67-layer Damascus dragon pattern on both sides of the knife body, HRC 60~62 hardness
• Blade Length x Width x Thickness: 8" x 4" x 1.8 mm, 0.75 LBS
• Damascus pattern to improve stain resistance and to prevent food from sticking to knife body
• Full tang design with durable sealed tight classic oval shape Micarta handle to prevent slip & create comfortable holding
• Long-lasting sharp edge designed for chopping meats, vegetables, and fruit. Don't Chop bones.

Zhen Japanese Damascus VG-10 Large Slicer Chopping Chef butcher Knife 8" Description :
This super sharp VG-10 Japanese stainless steel knife is clad with 67-layer Damascus dragon pattern on both sides. This design could increase toughness, improve stain resistance, and prolong knife life. The prefect weight balanced full length handle are made of Micarta which is durable, non-slip, easy to clean, waterproof, bacteria-resist, comfortable, and beautiful. Mirror polished stainless steel bolster and butt end design are made this knife even better. Every Zhen Premium knife comes with its own hand crafted gift box or storage box. DON'T chop bone or use knife on hard surface like glass cutting board, tile, and granite. Hand-wash your blades with gentle dish soap, rinse clean and towel dry immediately to prevent rust (no dish washer). Hone your blades with a steel or ceramic rod weekly to keep it sharp. Recommend to sharpen your blades with a whetstone at an angle of 15 - 20 degrees. 100% satisfaction guarantee.


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Zhen Japanese Damascus VG-10 Large Slicer Chopping Chef butcher Knife 8" Random customer review :
Preliminary Review -- first few days
Background (1): I'm not Asian, but I've been using Chinese cleavers for over 30 years. I used to own a restaurant, and when I first started cooking I gravitated toward Chinese cleavers (somewhat unusual for a white guy); they just seemed to me to have a very practical, common-sense design when you pick one up and use it. (The wide blade makes it much easier to guide the blade on the knuckles of your food-holding hand so that you can't cut yourself; and it also allows you to scoop up what you've chopped so you can easily move the food wherever you want it to go.)

Background (2): I used a Dexter/Russell Chinese cleaver for many years. After that I bought a Chinese cleaver made in Japan by Mac, for Martin Yan (same approximate dimensions of the Dexter), which I really loved; but I broke the blade cutting frozen chicken and couldn't find another since they stopped making it. Since then I've purchased maybe 10 Chinese cleavers -- Martin Yan; Joyce Chen; Messermeister;...

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