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The Bacher santoku knife is forged from 67 layers of high-carbon stainless steel, creating a true damascus steel knife blade. Kitchen knife is sharpened by hand to 15˚ per side to maintain the perfect balance between blade sharpness and durability. Japanese super hard AUS-10V steel core and overlapping layers of HRC 58 and HRC 60 steel guarantee durability, cutting precision, and ease of sharpening
The Bacher damascus santoku knife is made from 67 layers of high-carbon stainless steel, creating a true Damascus steel blade. Damascus knife is sharpened by hand to 15˚ per side to maintain the perfect balance between blade sharpness and durability. Japanese super hard AUS-10V steel core and overlapping layers of HRC 58 and HRC 60 steel guarantee durability, cutting precision, and ease of sharpening
Sharpening leaves a burr – a fragile wire edge that folds over on the first cut, which is why a knife feels keen for a day and then stops biting. Stropping aligns and polishes that edge rather than grinding it away, so the bevel comes up clean and mirror-bright and the edge holds longer between sharpenings. Ten to twenty light passes after your finest stone is enough. Far less steel comes off than a stone takes, so you can strop a kitchen knife every week for years without shortening its life.