SEN Seki Hamono VG-10 17-Layer Damascus Gyuto 210mm – Rosewood Handle

Name: SEN Seki Hamono VG-10 17-Layer Damascus Gyuto 210mm – Rosewood Handle
Brand: SEN HAMONO
SKU: KNF-SEN-VG10-PRL-GYU-210-C
Price: 656.00 AED
Availability: InStock

Dhs. 656.00

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SEN Seki Hamono VG-10 17-Layer Damascus Gyuto 210mm – Rosewood Handle

Dhs. 656.00

Product details

Description

SEN Seki Hamono VG-10 17-Layer Damascus Gyuto 210mm – Rosewood Handle

Handcrafted in Seki City, Japan, the SEN Gyuto 210mm blends refined craftsmanship with exceptional cutting performance. At its core is premium VG-10 stainless steel, prized for its sharpness and edge retention, clad in 17 layers of beautiful Nickel Damascus steel.

The blade’s surface is enhanced with kurozome, a traditional blackening technique that highlights the layered Damascus pattern, creating a striking visual contrast. Its acute grind and thin profile offer smooth, precise slicing through meats, fish, and vegetables alike. Rounded and polished spine and choil edges ensure comfort in every grip, even during long prep sessions.

Finished with a warm, ergonomic rosewood handle, this knife delivers balance, durability, and timeless Japanese elegance—perfect for both professional chefs and passionate home cooks.

A versatile, high-performance Gyuto with stunning aesthetics—an essential for any serious kitchen.

Specifications

Blade material:
VG-10 17-Layer Damascus

Handle material:
Rosewood

Hardness:
61 HRC

Cutting edge angle:
15°±1 Per Side

Overall length:
347mm

Blade length:
210mm

Handle length:
137mm

Net weight:
163g

Made in:
Seki City, JAPAN

*The images in this page are of the sample products. Color, weight, pattern and size may differ because each product is handmade.

Care & Maintenance

Care:
Clean with a soft sponge and dry immediately after use. Always wash knives by hand—do not use a dishwasher, as the high heat and harsh detergents can damage the blade and handle. Additionally, avoid leaving knives in the sink after use. Prolonged exposure to moisture can dull the blade faster over time and increases the risk of injury when handling other dishes. Store safely to protect the blade and ensure longevity. Avoid cutting into bones, frozen foods, or hard fruit pits.

Cutting Surface:
For best results, use wood, rubberized boards, high-end composites, or quality plastics like polyethylene as your cutting surface. These materials help preserve and extend the knife's edge. Avoid glass, metal, countertops, or other rigid, unforgiving surfaces.

Sharpening:
To maintain optimal performance, we recommend sharpening knives using whetstones, which deliver the finest results for your blades.

Included in the Box

Chef knife
Blade Guard

Your kitchen's finest edge

FAQs

Please read our FAQs page to find out more.

What is the best way to sharpen my knife?

The best way to sharpen your knife is by using a whetstone. It's a traditional method that provides excellent results. Alternatively, you can use a knife sharpener or take your knives to a professional sharpening service.

How do I properly care for my knives?

To properly care for your knives, hand wash them with mild soap and water, dry them immediately, and store them in a knife block or on a magnetic strip. Avoid putting them in the dishwasher, as the high heat and detergents can damage the blade and handle.

What types of knives do I need in my kitchen?

Essential knives for any kitchen include a chef's knife, a paring knife, a serrated bread knife, and a utility knife. These knives cover a wide range of tasks, from chopping vegetables to slicing bread and delicate peeling.

How do I choose the right knife for me?

Choosing the right knife depends on your cooking style and preferences. Consider the blade material, handle comfort, weight, and balance. It's often helpful to handle a knife before purchasing to ensure it feels comfortable and suits your needs.

What is the difference between forged and stamped knives?

Forged knives are made from a single piece of steel, heated and then shaped, resulting in a heavier, more durable knife. Stamped knives are cut from a sheet of steel and tend to be lighter and less expensive. Both types have their advantages, depending on your cooking requirements.