Takamura built its reputation at CKTG on the Migaki SG2 line - and the VG-10 line brings that same Takefu Village craftsmanship and laser-thin geometry to a more forgiving and accessible steel. VG-10 at 60-61 HRC is fully stainless, durable, and easy to maintain on a ceramic rod. The hammered tsuchime cladding on the gyuto and santoku provides food release and a hand-worked aesthetic that stands apart from polished alternatives. For cooks who want Takamura geometry without the high-hardness considerations of SG2, the VG-10 line is the right answer.
The VG-10 Hammered Gyuto 210mm is the Takamura knife for cooks who want the geometry and the Echizen production quality in a fully stainless, easy-maintenance format. At 5.7 oz and 212mm blade length with 1.8mm spine and 45.2mm height this is one of the thinnest-spined knives in the VG-10 lineup. The tsuchime (hammered) cladding aids food release on sticky vegetables and proteins. VG-10 at 60-61 HRC is forgiving at the edge and resharpens quickly on quality water stones. A strong introduction to what Takamura builds in Echizen for cooks who want to experience it without the high-hardness considerations of SG2.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones or a ceramic honing rod. At 60-61 HRC VG-10 sharpens readily and holds a solid working edge through daily kitchen use.
The VG-10 Hammered Gyuto 210mm is the Takamura knife for cooks who want the geometry and the Echizen production quality in a fully stainless, easy-maintenance format. At 5.7 oz and 212mm blade length with 1.8mm spine and 45.2mm height this is one of the thinnest-spined knives in the VG-10 lineup. The tsuchime (hammered) cladding aids food release on sticky vegetables and proteins. VG-10 at 60-61 HRC is forgiving at the edge and resharpens quickly on quality water stones. A strong introduction to what Takamura builds in Echizen for cooks who want to experience it without the high-hardness considerations of SG2.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones or a ceramic honing rod. At 60-61 HRC VG-10 sharpens readily and holds a solid working edge through daily kitchen use.
- Blacksmith: Takamura Hamono
- Location: Takefu Knife Village, Echizen, Japan
- Construction: Hammer Forged, San Mai
- Steel: VG-10 Stainless Steel
- Cladding: Stainless
- HRC: 60-61
- Finish: Tsuchime (Hammered)
- Edge Grind: Even 50/50 Double Bevel
- Handle: Western
- Weight: 5.7 oz (164g)
- Blade Length: 212mm
- Total Length: 340mm
- Spine Thickness at Heel: 1.8mm
- Blade Height: 45.2mm
