Yoshimi Kato VG-10 Suminagashi Gyuto 240mm

At 240mm, this gyuto from Yoshimi Kato is sized for cooks who want a true workhorse blade, with enough reach for large produce and proteins while keeping the same fine fit and finish found across the rest of his VG-10 line. The core is VG-10 stainless steel, valued for its high carbon content and excellent edge retention and durability.

The steel is wrapped in a softer stainless outer layer finished in the suminagashi style, an acid etched Damascus pattern that catches the light beautifully. The blade carries a symmetrical 50/50 edge and a thin grind suited to both left and right handed cooks, with an oval wa handle in rosewood rounding out the build.

What Customers Are Saying:One professional chef called this gyuto a combination of workhorse toughness and laser like precision, singling out the Damascus etching for its almost three dimensional look in certain light. Other reviewers echo that enthusiasm, with more than one buyer saying they felt they underpaid for the quality, praising the balance, the easy edge retention, and how forgiving the stainless steel is for anyone less experienced with reactive carbon blades.

Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched Damascus finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.

• Blacksmith: Yoshimi Kato
• Location: Echizen, Japan
• Workshop: Takefu Knife Village
• Construction: San Mai, Hammer Forged
• Edge Steel: VG-10 Stainless Steel
• Cladding: Stainless Damascus (Suminagashi)
• HRC: 61-62
• Edge Grind: 50/50
• Handle: Rosewood Oval (Wa)
• Weight: 6.0 oz (170 g)
• Blade Length: 245 mm
• Total Length: 400 mm
• Spine Thickness at Base: 2 mm
• Blade Height: 52 mm