VG10 is the most widely used premium stainless steel in the Japanese knife industry - excellent corrosion resistance, good wear resistance, and a capable edge at 60-61 HRC that holds up through daily kitchen use and resharpens readily on quality water stones. Sakai Takayuki builds the Kurokage line around it in Sakai, Japan, adding a tsuchime hammered finish on the stainless cladding and a smooth black Teflon coating that gives the blade road a dark, sinister appearance and genuine functional food release. Made since 1946 in a city with over 600 years of knife production behind it.
The 210mm gyuto is Japan's all-purpose chef knife - versatile, well-proportioned, and built for the full range of daily kitchen prep. At around 5.4 oz, it is light and balanced, with a 2mm spine that keeps the grind thin and responsive. The Teflon coating distinguishes this from every other VG10 gyuto in the price range - the dark blade releases food cleanly, and the hammered texture beneath the coating adds additional surface variation for improved release. The hand-chiseled kanji engraving is an added bonus.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool, which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Hammered Tsuchime
Coating: Black Teflon
HRC: 60-61
Finish: Hammered Tsuchime with Teflon Coating
Edge Grind: Even (50/50), Double Bevel
Handle: Octagonal Wenge Wood
Handle Installation: Tokyo-Style Machi Gap
Weight: 5.4 oz (152 g)
Blade Length: 215 mm
Total Length: 365 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
The 210mm gyuto is Japan's all-purpose chef knife - versatile, well-proportioned, and built for the full range of daily kitchen prep. At around 5.4 oz, it is light and balanced, with a 2mm spine that keeps the grind thin and responsive. The Teflon coating distinguishes this from every other VG10 gyuto in the price range - the dark blade releases food cleanly, and the hammered texture beneath the coating adds additional surface variation for improved release. The hand-chiseled kanji engraving is an added bonus.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool, which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.
