Tsunehisa VG-10 Damascus Gyuto 210mm Oak Handle Made in Japan
Experience VG-10 Damascus Steel in a Versatile Gyuto Built for Precision and Everyday Performance
The Specs
- Steel: VG-10 stainless steel core with 33-layer stainless Damascus cladding
- Hardness: 60-61 HRC
- Blade length: 210mm
- Edge grind: Double-edged (50/50)
- Handle: Octagonal oak Wa handle
- Origin: Japan
The Gyuto
VG-10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 60-61 HRC it sits in a practical hardness range: hard enough to hold a keen working edge through daily prep, tough enough to resist chipping. The 33-layer Damascus cladding adds structural support to the core and creates the flowing, wave-like pattern that makes each blade visually unique. At 210mm this gyuto is the most versatile size in the M-107 series - long enough to slice cleanly through larger cuts of protein, compact enough for precise vegetable work and detail cuts. The octagonal oak Wa handle keeps the balance point forward, letting the blade do the work.
Care & Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing
- Hone regularly on a ceramic or leather strop
- Sharpen on Japanese water stones (1000/3000 grit)
- Store on a magnetic strip or in a knife block
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Tsunehisa VG-10 Damascus Gyuto 210mm Oak Handle Made in Japan
Experience VG-10 Damascus Steel in a Versatile Gyuto Built for Precision and Everyday Performance
The Specs
- Steel: VG-10 stainless steel core with 33-layer stainless Damascus cladding
- Hardness: 60-61 HRC
- Blade length: 210mm
- Edge grind: Double-edged (50/50)
- Handle: Octagonal oak Wa handle
- Origin: Japan
The Gyuto
VG-10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 60-61 HRC it sits in a practical hardness range: hard enough to hold a keen working edge through daily prep, tough enough to resist chipping. The 33-layer Damascus cladding adds structural support to the core and creates the flowing, wave-like pattern that makes each blade visually unique. At 210mm this gyuto is the most versatile size in the M-107 series - long enough to slice cleanly through larger cuts of protein, compact enough for precise vegetable work and detail cuts. The octagonal oak Wa handle keeps the balance point forward, letting the blade do the work.
Care & Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing
- Hone regularly on a ceramic or leather strop
- Sharpen on Japanese water stones (1000/3000 grit)
- Store on a magnetic strip or in a knife block
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Experience VG-10 Damascus Steel in a Versatile Gyuto Built for Precision and Everyday Performance
The Specs
- Steel: VG-10 stainless steel core with 33-layer stainless Damascus cladding
- Hardness: 60-61 HRC
- Blade length: 210mm
- Edge grind: Double-edged (50/50)
- Handle: Octagonal oak Wa handle
- Origin: Japan
The Gyuto
VG-10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 60-61 HRC it sits in a practical hardness range: hard enough to hold a keen working edge through daily prep, tough enough to resist chipping. The 33-layer Damascus cladding adds structural support to the core and creates the flowing, wave-like pattern that makes each blade visually unique. At 210mm this gyuto is the most versatile size in the M-107 series - long enough to slice cleanly through larger cuts of protein, compact enough for precise vegetable work and detail cuts. The octagonal oak Wa handle keeps the balance point forward, letting the blade do the work.
Care & Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing
- Hone regularly on a ceramic or leather strop
- Sharpen on Japanese water stones (1000/3000 grit)
- Store on a magnetic strip or in a knife block
