Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness, precision geometry, and outstanding fit and finish. The brand is perhaps best known for the Migaki SG2 line, but this VG-10 version brings that same Takamura craftsmanship to a more forgiving and approachable stainless steel — an excellent choice for cooks who want the Takamura cutting experience without the added care requirements of a harder powdered metallurgy steel.
The VG-10 Polished Gyuto 210mm is hammer forged in a san mai construction with a VG-10 stainless core heat-treated to 60-61 HRC for a strong balance of sharpness, edge retention, and durability. VG-10 is by far the most widely used stainless steel in the Japanese kitchen knife industry, and for good reason — it takes a fine edge, holds it well, and is considerably more resistant to chipping than harder steels like SG2, making it a more practical daily driver for busy kitchens and home cooks alike. The thin grind and well-executed geometry allow it to move cleanly through food with minimal resistance, and the clean hairline polish gives the blade a refined, professional appearance. At 213mm long with a 46mm blade height, it handles the full range of kitchen tasks comfortably, from fine vegetable work to breaking down proteins.
Care Instructions:
VG-10 is a low-maintenance stainless steel, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or very hard materials. Sharpen on quality water stones as needed to maintain peak performance.
Blacksmith: Takamura
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: VG-10 Stainless Steel
HRC: 60-61
Finish: Hairline Polish
Edge Grind: 50/50
Weight: 5.6 oz (160 g)
Blade Length: 213 mm
Total Length: 340 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
The VG-10 Polished Gyuto 210mm is hammer forged in a san mai construction with a VG-10 stainless core heat-treated to 60-61 HRC for a strong balance of sharpness, edge retention, and durability. VG-10 is by far the most widely used stainless steel in the Japanese kitchen knife industry, and for good reason — it takes a fine edge, holds it well, and is considerably more resistant to chipping than harder steels like SG2, making it a more practical daily driver for busy kitchens and home cooks alike. The thin grind and well-executed geometry allow it to move cleanly through food with minimal resistance, and the clean hairline polish gives the blade a refined, professional appearance. At 213mm long with a 46mm blade height, it handles the full range of kitchen tasks comfortably, from fine vegetable work to breaking down proteins.
Care Instructions:
VG-10 is a low-maintenance stainless steel, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or very hard materials. Sharpen on quality water stones as needed to maintain peak performance.
