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 gyuto at 215mm is Japan all-purpose chef knife - versatile, well-proportioned, and built for the full range of daily kitchen prep. At 215mm blade length, 47mm height, and 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 road releases food cleanly and the hammered texture beneath the coating adds additional surface variation for improved release. Hand-chiseled kanji engraving. The VG10 edge is fully stainless and low maintenance. Clean with a soft cloth - the Teflon surface handles fast.
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.
The gyuto at 215mm is Japan all-purpose chef knife - versatile, well-proportioned, and built for the full range of daily kitchen prep. At 215mm blade length, 47mm height, and 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 road releases food cleanly and the hammered texture beneath the coating adds additional surface variation for improved release. Hand-chiseled kanji engraving. The VG10 edge is fully stainless and low maintenance. Clean with a soft cloth - the Teflon surface handles fast.
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
- Weight: 5.4 oz (152g)
- Blade Length: 215mm
- Total Length: 365mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
