7" Cleaver Knives Damascus Steel Shogun Series
Description
7" Damascus steel cleaver knife is an excellent, medium-duty cleaver knife that is highly versatile and best suited for fish, boneless meats, vegetables, fruits, and leafy greens. The gorgeous herringbone pattern on the base of the tang not only shows off the stunning craftsmanship but also prevents food from sticking to the blade, making it practical for everyday use.
How do I sharpen Damascus steel?
- Use the right whetstone: A stone with a grit between 800-2000 is ideal. Avoid coarse stones that can damage the delicate Damascus pattern.
- Maintain a constant angle: Keep the blade at a 15-20 degree angle consistently when sharpening to get a fine edge. This may take some practice.
- Sharpen gently: Apply light pressure and sharpen in a smooth, circular motion. Let the stone do the work. Aggressive sharpening can ruin the blade.
- Follow the layers: Sharpen in the direction of the layers to avoid premature wear and tear. This helps preserve the signature wavy patterns.
- Use honing steel: Regular honing with steel realigns the edge between full sharpening sessions. Make sure to match the steel angle.
- Avoid grinding: Don't use electric grinders, which can overheat and ruin the temper of Damascus blades. Stick to whetstones.
- Clean and dry: Rinse off sharpening residue and dry completely before storage. Preventing corrosion is key.
What are some advantages to a fiberglass handle?
- Durable: It withstands impacts and abrasion without cracking. Ideal for tough settings.
- Lightweight: Reduces hand fatigue from extended use. Provides better balance.
- Non-conductive: Insulates from extreme temperatures for cooking.
- Resists warping: Retains shape and size in all conditions.
- Easy to clean: Non-porous surface quickly washes clean.
- Variety of colors: Vibrant colors and patterns are not easily achieved with natural materials.
- Low maintenance: No oiling or sealing is required. Just simple cleaning.
Specifications
What's Included
STAINLESS DAMASCUS STEEL
Manufactured with ultra-premium 67-layered stainless Damascus steel at HRC 58-60 hardness. The cobalt added steel outperforms AUS-10 steel in durability and is easier to sharpen, since cobalt enhances the other alloying elements.
MORE WITH KYOKU KNIVES
DURABLE HANDLE DESIGN
The meticulously constructed, triple-riveted G10 handle has gone through special treatment, making it extremely impervious to heat, cold, and moisture.
INCREDIBLE SHARPNESS
The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 8-12° double sided using the traditional 3-step Honbazuke method; cryogenically treated for incredible hardness, flexibility, and corrosion resistance.
ERGONOMIC & WELL-BALANCED
The extra-wide and slightly curved blade ensures the Damascus cleaver knife slices through food with ease while alleviating fatigue and finger pains from long periods of slicing or chopping, perfectly blending control and comfort.
KYOKU SPIRITS
Kyoku draws from the samurai's legacy, creating affordable high-end Japanese cutlery for chefs and home cooks worldwide with a passion for culinary creativity.
Discover Shogun Series
FAQS
What materials are used in the Kyoku Shogun Knife Series?
The knives are made from 67 layers of Damascus steel with a Japanese VG10 steel cutting core.
What makes the edge of the Shogun knives precise and durable?
The VG10 steel cutting core provides a precise edge that remains reliable through years of use.
What types of cutting tasks are the Shogun knives suitable for?
The versatile blade is perfect for everyday cooking tasks, providing razor-sharp cuts for effortless slicing of meat, fruit, vegetables, and more.
Why should I choose the Kyoku Shogun Knife Series for my kitchen?
Choose the Shogun Knife Series for its exceptional craftsmanship, precise edge, and versatile performance, making it a valuable addition to any culinary toolkit.
Blog posts
The Best Cutting Board for Meat Chosen By Food Safety Experts
Discover expert food safety recommendations for the best cutting board for meat. Learn how to keep your kitchen safe and your knives sharp.
Salmon Skin 101: How to Remove It (And Should You?)
Wondering if you can eat salmon skin or how to remove it? Get pro tips for perfectly skinning salmon and when to leave that nutritious skin on.
What Is a Whetstone? The Complete Guide to Knife Sharpening Stones
Discover whetstones - the key to razor-sharp knives. This guide covers types, grit sizes, proper techniques, and why Japanese chefs swear by them.