HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-0 HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-0
HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-1 HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-1
HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-2 HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-2
HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-3 HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-3
HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-4 HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-4
HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-5 HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-5
HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-6 HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-6
HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-7 HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel-7
1 8

HAGAKURE 21 | Chef Knife Knife 8" - 67 Layer AUS 10 Steel

$88.95
Shipping calculated at checkout.
Write a review

Introducing the Hagakure 20, a premium 8-inch AUS 10 Damascus steel chef knife for versatile kitchen tasks. Crafted with a lightweight handle, ergonomic design, and optimal balance, it ensures precise control and comfort. The carbon steel construction guarantees rust resistance for lasting durability. With a striking Hitachi polished finish, this chef knife boasts a unique pattern, combining aesthetic appeal with sharp functionality. Elevate your culinary experience with the excellence of the Hagakure 20 VG10 Damascus steel chef knife.

Instructions and Maintenance:

  • Please do not use it to cut bone or frozen foods
  • This is an extremely sharp knife. Please use special care when using and storing it. Please keep out of children's reach.
  • Please do not use the knife for purposes other than cooking
  • After use, please hand wash the knife then wipe it clean and dry with soft clean clothes
  • To maintain fine cutting performance we recommend re-sharping the knife once or twice per month