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SKU: MK#M108-G180VG10
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Miki VG10 Damascus Gyuto knife 180mm (7.09") Walnut handle

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Beautiful Gyuto knife made by Japanese Miki Knife Company. With 180mm long, blade made from of stainless damascus steel, using high-purity steel VG10 as the central core. Japanese traditional walnut handle.

171 USD
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Beautiful Gyuto knife made by Japanese Miki Knife Company. With 180mm long, blade made from  of stainless damascus steel, using high-purity steel VG10 as the central core. Japanese traditional walnut handle. This blade shape and steel will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Miki Santoku knife is a perfect choice for home "Everyday" cooking and it is an excellent first knife for people who wants to start using a Japanese knife. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Gyuto
Brand Miki Hamono
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 0/0
Blade Lenth (mm/inch) 180/7,09
Blade Height at Base/Heel (mm/inch) 0/0
Blade Thickness above heel (mm/inch) 2,3/0
Blade Thickness above tip (mm/inch) 2,3/0
Blade Steel / Core steel VG10
Blade Core Hardness 59-60HRC
Blade Construction / Structure Damascus
Knife Handle Material Walnut with plastic ferrules
Handle Bolster No
Handle style Japanese
Total Knife Weight (g/Oz) 0/0
Hand-sharpened Yes
Place of Origin Hyogo Japan
Gyuto knife is a multipurpose knife, analogous to the European "Chef knife". In Japanese "Gyuto" means "cow sword", as it was originally designed for cutting large chunks of beef. But unlike the European Chef knife, the Japanese Gyuto knife is thinner and made of harder steel. Usually, Gyuto blade lengths from 180 to 300mm (most popular 180mm; 210mm, and 240mm). The handle can be as Western same as Japanese style. Gyuto is the real King of the kitchen. With this knife, you can do just about everything (meat, fish, vegetables, fruit). With Gyuto you can chop, slice, julienne, dice ... anything.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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