Chef's Kitchen Knife Damascus Steel 10CR15MOV crust stek bzdur 62HRC

Chef's Kitchen Knife Damascus Steel 10CR15MOV Steel (equivalent to VG-10 steel) CRUST STEK BZDUR 62HRC Looking for an all-purpose knife that cuts effortlessly, holds sharpness for a long time, and looks stunning? The STEK BZDUR CRUST Chief’s Knife is a classic chef’s knife with a 10CR15MOV core (equivalent to VG-10 steel) and a Damascus steel cladding – designed for slicing, chopping, and carving at home and in professional kitchens. Core made of 10CR15MOV steel 67-layer Damascus steel cladding Handle made of wood and resin Hardness 62HRC What does the combination of 10CR15MOV steel + Damascus steel cladding provide? The 10CR15MOV core is responsible for what matters most in use: sharpness and its durability. The Damascus cladding (outer layers) supports the blade structure and gives a distinctive, elegant pattern. STEK BZDUR CRUST Chief’s Knife - 10CR15MOV + Damascus steel (62 HRC) STEK BZDUR CRUST Original product by STEK BZDUR For: slicing, chopping, carving (home and professional kitchens) Core 10CR15MOV - steel known for excellent edge retention Cladding: Damascus steel - striking pattern + additional blade protection Hardness: 62 HRC - high hardness, precise cutting Handle made of stabilized wood and resin The STEK BZDUR CRUST Chief’s Knife combines a 10CR15MOV core with an eye-catching Damascus cladding, allowing you to cut faster, more precisely, and with pleasure, while gaining a premium-grade tool. TECHNICAL SPECIFICATIONS Model: STEK BZDUR CRUST Chief’s Knife Type: chef’s knife Core: 10CR15MOV steel (equivalent to VG-10 steel) Cladding: Damascus steel Hardness: 62 HRC Intended use: slicing, chopping, carving (home / professional) Cutting edge angle: 12-15° Blade thickness: 2.5mm Blade length: 20.3 cm Overall length: 34.6 cm Blade width: 4.8 cm Weight: 179g Handle: Wood + Resin PACKAGE CONTENTS STEK BZDUR CRUST Chef’s Knife User manual All packed in an elegant magnetic closure box 10 reasons to buy the CRUST Chief’s Knife Cuts "without struggle" - clean, confident blade control. Holds sharpness for a long time thanks to the 10CR15MOV core. 62 HRC - precision not achievable with softer steel. Versatility: slicing, chopping, carving - one knife for most tasks. Top-quality finish thanks to Damascus steel cladding Safer cooking - a sharp knife is safer than a dull one (less force, more control). Easy maintenance - just hand wash and dry quickly. Perfectly balanced - well-matched handle and blade size Easy home sharpening - recommended angles 12-15° and reasonable stone grits. Ideal gift idea If you want one knife to handle most kitchen tasks without tearing or crushing ingredients, the CRUST Chief’s Knife gives you control, sharpness, and smooth cutting that you immediately notice with vegetables, meat, and herbs. Damascus steel - what is it about? In kitchen knives, "damascus" usually means multilayer steel combined to create a unique, wavy surface pattern. The effect? A distinctive look (each blade has a slightly different pattern), a more "noble" product character (premium feel and perception), practical kitchen use: the cladding complements the core, and the whole is designed for long, comfortable work. How to care for it to keep it looking and cutting like new (important) Hand wash only - dishwashers accelerate dulling and may cause spot corrosion. Dry immediately after washing - prevents stains and residue. Use wooden or plastic cutting boards - glass/metal/ceramic damage the edge. Do not cut bones or frozen foods, do not pry - the hard 10CR15MOV steel can chip under twisting/overload. Sharpening (at home): water stones ~1000 → 3000/6000, angle 12-15°; optionally micro-bevel +1-2°. Frequently asked questions Is this knife suitable for bones and frozen foods? No - this knife is for precise slicing and chopping; for bones, hard cartilage, and frozen foods, a cleaver or heavy-duty knife is better, as overloading the blade may cause chipping. Can the knife be washed in a dishwasher? Not recommended - detergents, high temperature, and knocking in the basket accelerate dulling and may cause damage and discoloration, so hand washing and quick drying are best. How to store the knife to keep it sharp and safe? Best in a block, on a magnetic strip, or in a blade guard, not loose in a drawer or sink where it can knock and dull. What cutting board is best? Wooden or plastic boards are best, as glass, ceramic, and stone quickly damage the cutting edge. How often and how should I sharpen it? Frequency depends on use intensity, but for home cooking periodic sharpening on water stones and regular touch-ups to maintain smooth cutting are usually sufficient. What sharpening angle is recommended? For 10CR15MOV, about 12-15° per side works best, and for longer edge durability, a slight micro-bevel of 1-2° can be added. Is the steel