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Seltsam
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Nov 11, 2018
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From Zhen's website in relation to their 67-layer damascus:
"The Damascus Series knives are made of Damascus VG-10 steel (HRC 60-62) steel imported from Japan with durable and balanced handles. The blades are made by welding 67 layers of steel together, creating a high quality blade with a keen edge, and a very unique and beautiful dragon pattern. These layers wear at a slightly different rate, causing a very fine micro-serration which produces an edge that stays extremely sharp for a longer period of time. The knives are designed with the professional cook in mind."
My only concern would be pushing the hardness to HRC 62 for VG-10 would cause it to be prone to chipping. I own a chef's knife from another line of vg-10 that is also rated as "HRC 60-62," and have had no chipping issues yet, several months on with moderate use, almost exclusively on vegetables or meat (no bones). Pretty happy with it.
Here is a link to most similar knife I could find on the Zhen website, for comparison (using the 8" chef knife):
https://www.zhenpremiumknife.com/collections/damascus-series/products/japanese-vg-10-67-layers-damascus-steel-chef-knife-8-inch-cutlery-brown
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