- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
The Kamo VG10 Suminagashi Gyuto looks like something out of a designer magazine or Scandinavian furniture catalog. The sleek bolstered construction. The light colored multi-ply oval handle. The slim understated finish to the blade. All of this results in a truly handsome knife. Fortunately this beauty is more than skin deep.
In fact the skin, in this case, is that of a low count multi-layer damascus made from a stainless steel. This cladding is hammer forged to an inner core of VG10 stainless steel which is hardened to about 61 Rockwell. VG10 is a really popular steel in the knife world for its great edge retention, while being very wear and corrosion resistant. The cladding is etched to reveal the damascus in-grind line while the upper road receives a semi-matte brushed finish.
The profile of the edge is fairly flat to about two thirds along and then turns into a gentle sweep to the medium height tip. This should be a blade suitable to all styles of cutting. The length to height ratio is also fairly average.
A contemporary oak handle and stainless bolster combination complete this very striking and unusual picture. This is a beautiful performer with looks to match.Blacksmith: Katsuyasu Kamo
Location: Takefu Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: VG10
Cladding: Damascus Stainless
Type: Gyuto
Handle: Oak
Weight: 8.6oz
Blade Length: 246mm
Total Length: 400mm
Spine Thickness at Base: 2.58mm
Blade Height at Base: 52.52mm
In fact the skin, in this case, is that of a low count multi-layer damascus made from a stainless steel. This cladding is hammer forged to an inner core of VG10 stainless steel which is hardened to about 61 Rockwell. VG10 is a really popular steel in the knife world for its great edge retention, while being very wear and corrosion resistant. The cladding is etched to reveal the damascus in-grind line while the upper road receives a semi-matte brushed finish.
The profile of the edge is fairly flat to about two thirds along and then turns into a gentle sweep to the medium height tip. This should be a blade suitable to all styles of cutting. The length to height ratio is also fairly average.
A contemporary oak handle and stainless bolster combination complete this very striking and unusual picture. This is a beautiful performer with looks to match.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Kamo VG-10Posted By: Joseph Giancaspro - verified customer
7 people found this review helpful
This is my first professional chef's knife, I did much research into knives of this type before deciding to purchase the Kamo VG-10, from handle type (Eastern or Western grip style), to grade of stainless steel used in blade forging, and to the forging style itself, Japanese, German or Italian. The blade size and balance also weighed heavily on my decision. So after brainstorming many knives and feeling that my research was thorough enough, I made the decision to purchase the Kamo VG-10. As I have only had this knife for 2 short week, I haven't had a whole lot of opportunity to use it, but the few times I have, it has made me perfectly satisfied with it. It is the perfect addition to my home cutlery draw, and I would recommend it highly to anyone looking for a knife of this type, it is money well spent.
7 people found this review helpful
This is my first professional chef's knife, I did much research into knives of this type before deciding to purchase the Kamo VG-10, from handle type (Eastern or Western grip style), to grade of stainless steel used in blade forging, and to the forging style itself, Japanese, German or Italian. The blade size and balance also weighed heavily on my decision. So after brainstorming many knives and feeling that my research was thorough enough, I made the decision to purchase the Kamo VG-10. As I have only had this knife for 2 short week, I haven't had a whole lot of opportunity to use it, but the few times I have, it has made me perfectly satisfied with it. It is the perfect addition to my home cutlery draw, and I would recommend it highly to anyone looking for a knife of this type, it is money well spent.
