Gehring sashimi knife Damascus steel

Description

Particularities:

• Blade made of Damascus steel VG10
• 65 layers of damascus steel
• Shapely stainless steel handles

Gehring sashimi knife: 

With its pointed blade, it is often used for cutting vegetables and onions as well as for dividing small pieces of meat and removing tendons and fat. The pro tip: use the knife to chop meat with strips of fat, garlic, etc.

MY Knife series:

The knife series "My" with Damascus steel blade VG10 is combined with an elegant and well-balanced stainless steel handle (18/10), which every professional as well as hobby cook will enjoy preparing the dishes.

Gehring Solingen:

The cutlery manufacturer Gehring GmbH in Solingen has been producing knives and cutlery of the highest quality since 1956. When more and more manufacturers decided to relocate parts of their production to the Far East in the 1980s, the Gehring company took a different approach. Due to the expected loss of quality, it was decided to make greater use of the in-house qualifications and it was decided to continue to produce in Germany. A specialty of the house are Damascus knives in different designs, such as the processing of Damascus steel (multilayer steel) VG 10. The very sharp cutting edge made of high-alloy carbon steel (VG10) is ice-hardened (approx. 59-61 HRC Rockwell). A rust-resistant and flexible Damascus steel with 32 layers each is applied to both outer sides.
These outer layers protect the knife from breakage and corrosion. If you add up the layers of both outer sides and the core material, the blade consists of 65 layers. By grinding the blade, the layers are severed differently in the longitudinal and transverse directions, giving them an individual appearance. The optical brilliance of the tree ring-like structure gives the knife, in combination with the ergonomically shaped handle, which is available in stainless steel and olive wood, a maximum of aesthetics