Virtuvinis peilis Chef's, Damasko plienas, 10CR15MOV, 62HRC

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Prekė: Virtuvinis peilis Chef's, Damasko plienas, 10CR15MOV, 62HRC. Kategorija: Vienas peilis.

• Gamintojas: STEK BZDUR
• Modelis: CRUST

Are you looking for a knife “for everything” that cuts lightly, keeps focus long and looks phenomenal? STEK BZDUR CRUST Chief’s Knife is a classic chef’s knife with a core 10CR15MOV (equivalent to VG-10 steel) and Damascene steel lining – created for cutting, chopping and taping at home and gastronomy.

⭕ 10CR15MOV Steel Core ⭕ 67 Layer Damascus Steel ⭕ Wood and Resin Handle ⭕ 62HRC Hardness

What is the combination of 10CR15MOV steel + Damascus steel cladding?

✅ 10CR15MOV (core) is responsible for what is most important in the work: sharpness and its durability.

✅ Damascene cladding (external layers) supports the blade design and gives a distinctive, elegant pattern.

⭕ STEK BZDUR CRUST

• Original brand product STEK BZDUR
• To: cut, chopped, sliced (home and professional kitchen)
• Core 10CR15MOV – steel known for its very good focus
• Cladding: Damascene steel – striking pattern + additional blade protection
• Hardness: 62 HRC – high hardness, precise cutting
• Handle made of stabilised wood and resin

• Model: STEK BZDUR CRUST Chief’s Knife
• Type: chef's knife
• Core: steel 10CR15MOV (equivalent to steel VG-10)
• Cover: Damascene steel
• Hardness: 62 HRC
• Purpose: slicing, chopping, taping (home / catering)
• Cutting edge angle:12-15°
• Blade thickness: 2.5mm
• Blade length: 20,3 cm
• Overall length: 34,6 cm
• Width of blade: 4,8 cm
• Weight: 179g
• Handle: Wood + Resin

• Chef's knife STEK BZDUR CRUST
• Instructions for use
• The whole packed in an elegant box closed with a magnet

10 Reasons to Buy CRUST Chief’s Knife

1. Slices “without fight” – clean, reliable blade guidance.
2. Long-lasting focus thanks to the 10CR15MOV core.
3. 62 HRC – precision that soft steel does not give.
4. Universality: slicing, chopping, taping – one knife for most tasks.
5. Highest quality finish thanks to Damascus steel cladding
6. Safer cooking – a sharp knife is safer than a blunt one (less force, more control).
7. Easy to maintain – just hand wash and quick dry.
8. Perfectly balanced- perfectly selected handle and blade size
9. Simple sharpening at home – recommended angles of 12 to 15° and meaningful stone gradations.
10. Perfect gift idea

In kitchen knives, “damast” is usually multi-layered steel combined in such a way that a unique, undulating pattern is created on the surface. The effect?

• unique appearance (each blade has a slightly different drawing),
• more “noble” nature of the product (premium to the touch and reception),
• practice in the kitchen: the cladding harmonizes with the core, and the whole is designed for long, comfortable work.

• Wash by hand – the dishwasher accelerates dulling and can promote spot corrosion.
• Dry immediately after washing – you will avoid marks and tarnish.
• Use wooden or plastic boards – glass/metal/ceramics destroy the edge.
• Do not cut bones and frozen foods, do not undermine – hard 10CR15MOV can chip when twisting / overloading.
• Sharpening (domestic): water stones ~1000 → 3000/6000, angle 12 to 15°; optional microphase +1 to 2°.

• Is it a bone knife and frozen food?

  No – this knife is for precise cutting and chopping, and for bones, hard cartilage and frozen foods it is better to use a cleaver or knife for heavy work, because overloading the blade may end up being chipped.

• Is it possible to wash the knife in the dishwasher?

  We do not recommend – detergents, high temperature and bumping in the basket accelerate dulling and can promote damage and discoloration, so hand washing and quick drying are best.

• How to store a knife so that it does not dull and is safe?

  Preferably in a block, on a magnetic strip or in a blade guard, and not in bulk in a drawer or sink, where it can bump and dull.

• Which board to cut on?

  Wooden or plastic boards are best because glass, ceramics and stone destroy the cutting edge very quickly.

• How often to sharpen and what is the best?

  Frequency depends on the intensity of use, but with home cooking, periodic sharpening on water stones and ongoing sharpening are usually enough to maintain a constant "lightness" of the cut.

• What sharpening angle is recommended?

  For 10CR15MOV, it usually works about 12 to 15° per side, and for greater edge durability, a fine microphase of 1 to 2° can be added.

• Does Damascus steel mean that the knife itself is "super hard"?

  Damast in this knife acts as a cladding, and the cutting properties are primarily due to the core with 10CR15MOV, so you have a combination of great performance parameters with a unique appearance.

• Is the damast pattern the same in every copy?

  No – the arrangement of layers creates a unique drawing, so each knife can have a slightly different, unique pattern on the blade.

• How to clean a knife after acidic products (lemon, tomato, vinegar)?

  After contact with acidic ingredients, it is worth rinsing the blade quickly, washing with a gentle liquid, drying and putting away, because this is the easiest way to maintain a great appearance.

• What if the knife starts to “slip” on the tomato peel?

  This is a sign that the edge needs to be refreshed – first try sharpening, and if it does not help, make a short sharpening on a medium gradation stone to restore cutting aggression.

Specifications