VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers including the “big boys” like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard and it is well liked for its wear and corrosion resistance.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless damascus using a san-mai construction. The lovely damascus pattern is obtained by using an etched engraving technique. The fine looking kanji script is etched for durability. This results in a great looking blade that is easy to maintain and care for.
The gyuto featured here measures 210mm along the edge which falls on the shorter side of the scale for this style of knife. It is thus a very good choice for smaller hands or tight spaces. Due to its compact dimensions, it is also very nimble and easy to maneuver.
We have furnished these knives with classic western style handles made from black pakka wood with a stainless steel ferrule and 3 stainless pins.Brand: Kohetsu
Blacksmith: Tsukahara-San
Edge Steel: VG-10
HRC: 60
Cladding: Stainless Damascus
Edge Grind: Even 50/50
Type: Gyuto
Weight: 7.0 ounces
Blade Length: 210 mm
Total Length: 335 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 45.5 mm
Handle: Western (Yo)
Scales: Black Pakka Wood
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless damascus using a san-mai construction. The lovely damascus pattern is obtained by using an etched engraving technique. The fine looking kanji script is etched for durability. This results in a great looking blade that is easy to maintain and care for.
The gyuto featured here measures 210mm along the edge which falls on the shorter side of the scale for this style of knife. It is thus a very good choice for smaller hands or tight spaces. Due to its compact dimensions, it is also very nimble and easy to maneuver.
We have furnished these knives with classic western style handles made from black pakka wood with a stainless steel ferrule and 3 stainless pins.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Nice KnifePosted By: Mark Kirkwood - verified customer
3 people found this review helpful
After buying the VG5 gyuto I wanted to compare the VG10 variant. The knife is a bit different - Damascus build vs San-Mai for the VG5. However the knife is really nice, visually awesome, and (probably) dom4es with a little better attention to grind geometry. The finish on the spine is great, but (like the VG5) needs a bit of sanding on the choil - not really an issue, but this is a more expensive knife and other vendors at this price point are doing this...
In terms of comparison to the VG5 knife for performance, it is interesting. Both of these knives benefit from sharpening on higher grit stones, I've got them both ground at 11 degrees on 8000 grit Naniwa. The result is - about the same. The VG5 has a visually much cleaner edge - whereas the VG10 looks a bit serrated (similar to a Global). I *suspect* that if I tried really hard to tease out cutting differences that the VG5 would do cleaner cuts but the VG10 would have better bite.
3 people found this review helpful
After buying the VG5 gyuto I wanted to compare the VG10 variant. The knife is a bit different - Damascus build vs San-Mai for the VG5. However the knife is really nice, visually awesome, and (probably) dom4es with a little better attention to grind geometry. The finish on the spine is great, but (like the VG5) needs a bit of sanding on the choil - not really an issue, but this is a more expensive knife and other vendors at this price point are doing this...
In terms of comparison to the VG5 knife for performance, it is interesting. Both of these knives benefit from sharpening on higher grit stones, I've got them both ground at 11 degrees on 8000 grit Naniwa. The result is - about the same. The VG5 has a visually much cleaner edge - whereas the VG10 looks a bit serrated (similar to a Global). I *suspect* that if I tried really hard to tease out cutting differences that the VG5 would do cleaner cuts but the VG10 would have better bite.
True beauty Posted By: Shadee.s - verified customer
4 people found this review helpful
Thus far this knife is by far the sharpest and most beautiful knife I have in my collection. Came out of the box insanely sharp and polished. The pattern is amazing and everyone in my kitchen is in amazement with how this baby cuts.. it cuts through carrots like butter, it flies through onions and holds a great edge. Couldn't be happier and this was the first of many many purchases to come!!
4 people found this review helpful
Thus far this knife is by far the sharpest and most beautiful knife I have in my collection. Came out of the box insanely sharp and polished. The pattern is amazing and everyone in my kitchen is in amazement with how this baby cuts.. it cuts through carrots like butter, it flies through onions and holds a great edge. Couldn't be happier and this was the first of many many purchases to come!!
