Yoshimi Kato offers several sizes in his VG-10 Suminagashi line with a choice of handle styles, and this 180mm gyuto comes with a western style rosewood handle rather than the traditional oval wa handle found on some of his other listings. At this length, the gyuto is about as small as gyutos get, a good fit for shorter blade lovers or kitchens with limited board space.
VG-10 stainless steel makes up the core, a steel prized across the industry for its ability to take and hold a fine edge. The outer layers are a softer stainless steel finished in the suminagashi style and acid etched to reveal the pattern, and the gyuto carries a symmetrical 50/50 edge with a thin spine that tapers toward the tip.
What Customers Are Saying:The lone review on this listing describes the knife as very light and very sharp with a great overall feel, and recommends it specifically to anyone looking for a smaller gyuto.
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 finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
VG-10 stainless steel makes up the core, a steel prized across the industry for its ability to take and hold a fine edge. The outer layers are a softer stainless steel finished in the suminagashi style and acid etched to reveal the pattern, and the gyuto carries a symmetrical 50/50 edge with a thin spine that tapers toward the tip.
What Customers Are Saying:The lone review on this listing describes the knife as very light and very sharp with a great overall feel, and recommends it specifically to anyone looking for a smaller gyuto.
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 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: Western Rosewood
- Weight: 5.1 oz (146 g)
- Blade Length: 181 mm
- Total Length: 310 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 42 mm
Reviews
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