Okami Blades Chef Knife

The multiple layers of steel provide a balance between extreme hardness and flexibility. The core is made of high-performance AUS-10 steel, which holds a razor-sharp edge, while the surrounding layers protect that core and add structural integrity to the blade.

No. Because this knife is precision-ground to a very fine 9-12 degree edge, it is designed for slicing, dicing, and chopping vegetables, fruits, and boneless meats. Using it on bone or frozen items will likely chip or damage the delicate edge.

This knife is not dishwasher safe. You should hand wash it with mild soap and warm water, then dry it immediately with a soft cloth to prevent water spots or corrosion. Avoid soaking it in the sink, as this can damage the G10 handle over time.

G10 is a high-pressure fiberglass laminate that is incredibly durable and moisture-resistant. Unlike wood handles, it won't warp, shrink, or crack when exposed to water, ensuring your grip remains secure and the handle stays hygienic.

It means the blade is quite hard, which allows it to hold an edge much longer than standard kitchen knives. While it will require less frequent sharpening, you will need a quality whetstone or a sharpening system designed for high-hardness Japanese steel when it eventually does need maintenance.

The Gyuto is the Japanese equivalent of a Western chef's knife, featuring a slightly flatter profile with a curved tip. This design is versatile, allowing for a smooth rocking motion for herbs and a precise tip for detailed work like mincing garlic or slicing shallots.