The Griphinity Pegasus Chef's knife can be used for a wide range of tasks, including chopping, slicing, dicing, and mincing. This great chef's knife is an investment that will last for many years and can greatly improve the efficiency and enjoyment of your cooking.
The Griphinity Pegasus chef knife has a core and blade made of Japanese AUS-10 which is a world famous high-carbon stainless steel which is hard but flexible. The hardness is 62±. The highly refined high carbon vanadium in the steel ensures that the razor-sharp edge remains for a longer period of time.
The edge has a hand sharpened 16° angle on each side to enhance the sharpness. The blade is double-beveled for convenient cutting and food release. Folded forging provides a very distinct and beautiful Damascus rose pattern which supports high performance and stain resistance.
The hammered tsuchime finish reduces drag and develops ”air pockets” which decrease the risk of food sticking to the blade.
A vacuum heated treatment technology improves the fatigue strength of the knife greatly and extends the life-span of the knife.
The blade is elaborately polished until it reflects an image like a mirror and abrasive blasting processes enhance the production of a distinctive Damascus pattern.
This knife has a high-class G-10 handle. G10 is a type of composite, lightweight material made of fiberglass and epoxy resin. It is famous for it’s high intensity, high level of moisture proof and chemical resistance. The handles are hand polished to assure a beautiful appearance and it has an ergonomic shape for a superb balance and comfortable grip that allow you to easily control the blade while cutting.
The knife has a full tang. This means that the knife is one solid piece and the two handle pieces are pinned on to the blade, one on each side. This is the strongest of the tang types and it ensures solid and steady quality.
The knife have a beautiful mosaic rivet decorated in the middle of the handle and an embossed stainless steel end cap with a carved Griphinity logo.
