Free Standard Shipping in the US on orders over $99

Mizu VG-10 Damascus Japanese Chef's Knife

overview

details

discussions8

01 / 06

ALL PRODUCTS

Mizu VG-10 Damascus Japanese Chef's Knife

Name: Mizu VG-10 Damascus Japanese Chef's Knife
Brand: mizu
SKU: mizu-vg10-damascus-japanese-chef-s-knife
Price: 53 USD
Availability: OutOfStock

Where's the price?

To negotiate the best possible price for our customers, we agree to hide prices prior to logging in.

85 requests

Product Description

Crafted with 67-layer VG-10 damascus steel, this Mizu chef’s knife is easy on the eyes and even easier when slicing through veggies, poultry, fish, herbs, and more. Hardened to 61 on the Rockwell scale, the knife has a keen edge that will hold over time Read More

Sort by: Newest

Jan 12, 2020

Given the low angle, I suppose this is single-beveled?

Vote

MizuKnives

Mizu Knives

Sep 22, 2018

Just wanted to let everyone know that this knife is an active drop once again! We've combined it with our AUS-8 Chef's Knife. You will find it as an upgrade option at the below link.
https://www.massdrop.com/buy/mizu-aus-8-high-carbon-chefs-knife#overview

Vote

MizuKnives

Mizu Knives

Jul 5, 2018

Thank you for all the support!
The 67 layers not only provides an aesthetic purpose, but it also allows the core VG10 edge to be protected from rust and corrosion. Higher carbon blades tend to be more susceptible to environmental degradation. This is a great knife to be used as a workhorse knife and is fairly easy to resharpen (due to it not being fully made of high carbon material). The outside, softer SS layers mean you have less of the hard metal to sharpen away.
While this knife could definitely be used to cut through bones and other hard items, we would not recommend you to do that. Knives that have higher HRC tend to also be more brittle. It's the trade off from softer to harder metals (you wouldn't use your ceramic knife on bone!) All in all, the worst case is you just spend some Zen time and buff out any dings that you may ultimately obtain on your knife.

Vote

theMZA

Jun 5, 2018

is there any point in this being 67 layers if its all the same metal? It's purely aesthetic at that point no?

Vote

View 2 More Replies

fhood

715

Jun 5, 2018

I would imagine that a kitchen knife would never see any abuse strong enough to de-laminate it,

Vote

mikeflow

Jun 12, 2018

fhoodsorry, just saw this. A bit late but I would generally agree with you.
I have heard of damascus knives delaminating if they hit a large bone or something.
Certainly if you're prepping vegetables etc. you'd never damage it.

Vote

Recent Activity

phoenixsong

Given the low angle, I suppose this is single-beveled?

MizuKnives

Just wanted to let everyone know that this knife is an active drop once again! We've combined it with our AUS-8 Chef's Knife. You will find it as an upgrade option at the below link. https://www.massdrop.com/buy/mizu-aus-8-high-carbon-chefs-knife#overview

MizuKnives

Thank you for all the support! The 67 layers not only provides an aesthetic purpose, but it also allows the core VG10 edge to be protected from rust and corrosion. Higher carbon blades tend to be more susceptible to environmental degradation. This is a great knife to be used as a workhorse knife and is fairly easy to resharpen (due to it not being fully made of high carbon material). The outside, softer SS layers mean you have less of the hard metal to sharpen away. While this knife could definitely be used to cut through bones and other hard items, we would not recommend you to do that. Knives that have higher HRC tend to also be more brittle. It's the trade off from softer to harder metals (you wouldn't use your ceramic knife on bone!) All in all, the worst case is you just spend some Zen time and buff out any dings that you may ultimately obtain on your knife.