Tsunehisa | SKU: TNHS_VG1-GY210-PKW

Tsunehisa VG1 Gyuto 210mm Pakkawood

Name: Tsunehisa VG1 Gyuto 210mm Pakkawood
Brand: Tsunehisa
SKU: TNHS_VG1-GY210-PKW
Price: 179.95 AUD
Availability: OutOfStock

$179.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	To Be Added - Stainless clad
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	167 g 5.89 oz
Edge Length	212 mm .8.35 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	1.6 mm 0.06 inch
Width @ Mid	1.6 mm 0.06 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	VG1 \| Stainless
Blade Construction	To Be Added
Hardness (HRC)	58 - 61
Surface Finish	To Be Added
Handle	Western Pakka Wood with Bolster
Best for	To Be Added

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

We are testing this product and working on a description that fits it, please look forward to it.

Pros	Cons
To Be Added	To Be Added

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: VG1
VG1 is the starting point of our V steel series, which is refined using high-quality raw materials with minimal impurities. It is a stainless blade steel with a fine structure, high toughness, exceptional hot forging, easy heat treatment, and excellent corrosion resistance.

Since it contains 1.0% carbon (C), hard primary and secondary carbides coexist in the matrix, contributing to wear resistance.
It contains 14% chromium (Cr), which is maximally effective in improving corrosion resistance and strength. Molybdenum (Mo), together with chromium (Cr), forms hard complex carbides, which greatly contribute to improved wear resistance and corrosion resistance.

VG1 has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including knives, hair cutting shears, and industrial machine blades for food processing.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 58- 61
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Construction: To Be Added

To Be Added
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Finish: To Be Added

To Be Added
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Handle Specs
Profile: Western with bolster
Material:
- Pakka Wood
Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.
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