Suminagashi VG10 sandwich steel is the perfect combination of quality and elegance
Suminagashi VG10 sandwich steel consists of a VG10 central core covered on each side by 33 layers of non-hardening stainless steel that will give flexibility and ductility to the blades made of this mate...
Suminagashi VG10 sandwich steel is the perfect combination of quality and elegance
Suminagashi VG10 sandwich steel consists of a VG10 central core covered on each side by 33 layers of non-hardening stainless steel that will give flexibility and ductility to the blades made of this material.
The stainless steel layers are composed of two different grades in the purest Japanese tradition of making chefs' swords and knives, where the constant search for blades with exceptional cutting edge goes hand in hand with remarkable aesthetic qualities. Thus, Suminagashi VG10 steel will be highly appreciated in the creation of chef's and kitchen knives, but also for any other fixed blade knife.
A specific pattern for VG10 Sandwich steel:
After grinding, the blade reveals the contrasts of the 66 layers of stainless steel on the VG10 stainless steel core, which constitutes the exceptional cutting edge of the blade. To amplify the contrasts, Japanese cutlers use a revelation process similar to that of Damascus steel using acid and/or sandblasting. This treatment brings out the stainless steel layers to highlight a pattern made of sinuous or straight lines as you grind (see details in the technical data sheet). Others will prefer a skillful hammering that will give a totally different but equally spectacular look to the blades. Whatever the technique adopted, Suminagashi VG10 steel guarantees blades of exceptional quality combined with a rare aesthetic, worthy of the Land of the Rising Sun.
