Endeavour

The knife is designed for cutting meat or poultry. Its long, slender blade makes it easy to remove tendons or fat from the meat. The blade is stable, allowing for full strength while trimming meat pieces. With its pointed tip, the knife can precisely maneuver under tendons, releasing tender meat effortlessly. Steel: The knife is made from the finest Japanese VG10 steel. VG10 is developed and produced by Takefu Special Steel Co. in Echizen, Japan. The VG10 name can only be used when produced by Takefu Special Steel Co. in Japan. VG10 adds strength and power to this knife due to its superior raw strength. Construction: The knife is handcrafted and polished for ultimate sharpness. It is forged with 67 layers, 33 on each side of the core steel. The steel is heated to over 1000°C and then cooled to below -180°C. This process ensures a hardness of 60-61 HRC and contributes to the knife's lightweight, strength, and incredible sharpness. Handle: The FSC-certified pakka wood makes a significant difference, being resistant to heat and distortion. Pakka wood is water-resistant and ensures stable control over the knife. It consists of compressed wood fibers treated with resin. The handle is ergonomically designed, providing a comfortable grip. Recommendations: We recommend hand washing this knife, as it is crafted from the finest VG10 Japanese steel. Use a ceramic honing rod regularly to maintain sharpness. Proper storage and periodic oiling of the handle are also recommended." This translation maintains a persuasive tone suitable for marketing while conveying the technical details effectively in English.