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K&S  |  SKU: KNS-V10TCM-GY210

K&S VG10 Tsuchime Sanmai Gyuto 210mm Western Handle

$141.99 $165.95

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 106 g        3.74 oz
Edge Length 204 mm   .8.03 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel VG10 | Stainless
Blade Construction To Be Added
Hardness (HRC) 59 - 61
Surface Finish To Be Added
Handle Coke-bottle Shaped Western
Best for
  • To Be Added
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    • 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
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  • To Be Added
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. 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: VG10

      Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

      VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 59- 61

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    • Construction: To Be Added

      To Be Added

      << Slide for more >>

    • Finish: To Be Added

      To Be Added

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    • Handle Specs

      Profile: Coke-bottle shaped western

      Material:

      • Ambonya Burl Stabilized
      • Acrylic
      • G10

      Inspired by the legendary Bob Loveless's signature coke bottle shaped handle, this style of handle provides ergonomic benefits by offering a comfortable grip because of its tapered rear end.

      The wider midsection allows for a secure hold and better control while the tapered ends facilitate a natural hand position. This design is commonly found in Western-style kitchen knives, offering both functionality and aesthetic appeal.

      This handle is made by the same makers who produced the famous Shigeki Tanaka's SG2 ironwood western line.

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    K&S

    K&S VG10 Tsuchime Sanmai Gyuto 210mm Western Handle

    $141.99 $165.95

    Discover the superior craftsmanship of the Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Gyuto 210mm, a premium Japanese kitchen knife designed for precision and versatility. This 210mm Gyuto features a blade crafted from VG10 steel, known for its exceptional sharpness, edge retention, and corrosion resistance. The knife is designed to handle a wide range of kitchen tasks, from slicing to chopping with ease.

    The blade boasts a beautiful Tsuchime (hammered) finish paired with a Sanmai construction, providing added strength, durability, and reducing food adhesion. The ergonomic handle, made from high-quality wood, ensures comfort and control, making this knife ideal for professional chefs and home cooks alike. Each Hatsukokoro knife exemplifies meticulous craftsmanship and a commitment to quality, making it an essential tool in any kitchen.

    Enhance your culinary experience with the Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Gyuto, available at Knives and Stones, Sydney. We offer price match and in-store test cuts.

    Features:

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