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 Polished Gyuto 210mm brings the Takamura thin grind to a fully stainless steel in a clean hairline polish finish - no hammered texture, no nashiji, just a precise and understated blade with a geometry that speaks for itself. At 5.6 oz and 213mm blade length with 2mm spine and 46mm height the proportions are nearly identical to the Migaki gyuto. VG-10 at 60-61 HRC is more forgiving at the edge than SG2 - a meaningful advantage in a busy kitchen where the knife takes regular hard use. For cooks who want Takamura geometry without the high-hardness constraints of SG2 or Chromax, the VG-10 polished gyuto is the answer.
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 Polished Gyuto 210mm brings the Takamura thin grind to a fully stainless steel in a clean hairline polish finish - no hammered texture, no nashiji, just a precise and understated blade with a geometry that speaks for itself. At 5.6 oz and 213mm blade length with 2mm spine and 46mm height the proportions are nearly identical to the Migaki gyuto. VG-10 at 60-61 HRC is more forgiving at the edge than SG2 - a meaningful advantage in a busy kitchen where the knife takes regular hard use. For cooks who want Takamura geometry without the high-hardness constraints of SG2 or Chromax, the VG-10 polished gyuto is the answer.
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: Hairline Polish
- Edge Grind: Even 50/50 Double Bevel
- Handle: Western
- Weight: 5.6 oz (160g)
- Blade Length: 213mm
- Total Length: 340mm
- Spine Thickness at Heel: 2mm
- Blade Height: 46mm
