VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers, including the "big boys" like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard, and it is well-liked for its wear and corrosion resistance.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and 3 stainless pins.Brand: Kohetsu
Region: Seki, Japan
Steel: VG-10 Stainless Steel
HRC: 60-61
Construction: San Mai (Clad)
Cladding: Damascus
Knife Type: Gyuto
Edge: 50/50
Weight: 9.6 oz (227 g)
Edge Length: 238 mm
Total Length: 362 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Handle: Western (Yo)
Scales: Black Pakka Wood
Engraving: Etched
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and 3 stainless pins.
