Custom Limited Edition, Sukenari VG-XEOS Nickel Damascus Wa Sujihiki 240mm (9.4 inch, SCL-653)

This is the Custom Limited Edition and result for making one of a kinds, Custom Limited Edition Sukenari VG-XEOS Nickel Damascus Wa Sujihiki 240mm Knife. VG-XEOS is the newest steel from Takefu Special Steel company, and it represents something that knife makers have been working toward for a long time — a stainless steel that truly holds its edge. Master Hanaki of Sukenari has spent his career with VG-10, one of Japan's finest stainless steels. He knows better than anyone what it takes to bring out the best in VG-10 stainless blade. When Takefu Special Steel company developed VG-XEOS, he recognized its potential immediately. Built on the same tradition as VG-10 but taken further, VG-XEOS delivers edge retention that feels closer to a carbon steel knife — without the rust concerns. It is more corrosion-resistant than VG-10, easier to maintain, and simply stays sharp longer. Master Hanaki has heat-treated the VG-XEOS core to HRc. 61 (±1), drawing out the steel's full potential for sharpness, toughness, and lasting performance. The VG-XEOS core is forge-welded with a Nickel Damascus cladding, made with alternating layers of Nickel Steel and Stainless Steel. The blade is mirror polished to a beautiful finish, where the bright white of the Nickel Steel layers contrasts vividly against the glossy silver of the Stainless Steel — each knife unique in its pattern. This Sukenari VG-XEOS Nickel Damascus Wa Sujihiki 240mm is fitted with a Innovative Octagonal Carbon Fiber Handle with Composite Black Color Turquoise Gemstone Ring and Nickel Silver Spacers. For safekeeping, this knife comes with a matching Black Lacquered wood Saya (Sheath) with a stylish Silver Stainless Steel Saya Pin. The lightweight, the long, narrow, graceful blade of the Wa Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip. Specification Knife Model: Custom Limited Edition Sukenari VG-XEOS Nickel Damascus Wa Sujihiki 240mm Blade Material: VG-XEOS Nickel Damascus Rockwell Hardness (HRc): 61 (±1) Blade Grind and Edge Shape: Double Bevel Edge 50/50 Handle Material: Octagonal Carbon Fiber Handle with Composite Black Color Turquoise Gemstone Ring and Nickel Silver Spacers Saya Included: Yes. Wa Sujihiki 240mm (9.4") Cutting edge length: 233mm Total Length: 385mm Blade Thickness: 2.6mm Blade Width: 33mm Handle Length: 140mm Total Weight: 164g About Left Handed Version This knife comes with 50/50 double bevel edge geometry for both right and left handed use. For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems. Instructions & Maintenance We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time. Important This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition. Please do not put the knife in the dishwasher machine for cleaning. Please do not leave the knife in water or wet condition for a long time. After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place. This is an extremely sharp knife. Please use special cares in using and storing it. Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking. Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.