“Son of a Pearl” chef knife. This amazing 10” k-tip gyuto is the perfect chef knife for the seafood lover. The color explosion in the handle is a result of the natural iridescence of the paua abalone shell used to make the handle. The abalone is backed with a G10 liner, and covered with super tough and clear resin to really bring out the color. The handle is paired with a matching mother of pearl damascus blade. I love the way the paua abalone pattern transitions seamlessly onto the blade. Includes the sleek walnut saya shown.
The blade is made from VG10 core hardened to 60 HRC. Multiple layers of stainless are forged on both sides of the blade that protect the core and result in the damascus layer pattern. VG10 is a high hardness stainless that doesn’t require the maintenance or care of a carbon steel. VG10 blades should be sharpened with a water stone, synthetic stone, or diamond. Do not use a honing steel on this blade. The edge angle is sharpened to 17 degrees and then stropped to a super sharp finish. The blade is 10” (254 mm) long, 2.31” (59 mm) tall, & 0.1” (2.5 mm) thick at the spine. Total length of the knife is 15.19” (386 mm).