Tetsuhiro VG10 Kasumi nagashi Damascus Gyuto knife 240mm (9.5") Black paper micarta - Knife-Life - Best Japanese Knife Store
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SKU: KR#K-855 Gyuto 210 VG10
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Tetsuhiro VG10 Kasumi nagashi Damascus Gyuto knife 240mm (9.5") Black paper micarta

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Beautiful Kasumi nagashi Damascus Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 240mm long blade made from beautiful multi-layer Damascus with high-purity (highly selected pure iron material used) steel VG10 (VG 10), as the central core. Western-style handle made from black paper micarta.

185 USD 157 USD

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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.

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Beautiful Kasumi nagashi Damascus Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 240mm long blade made from beautiful multi-layer Damascus with high-purity (highly selected pure iron material used) steel VG10 (VG 10), as the central core. Western-style handle made from black paper micarta. This blade shape and steel VG10 will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Tetsuhiro Gyuto 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. Also highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Gyuto
Brand Tetsuhiro
Knife Style Modern Japanese Kniwes
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 370/14.6
Blade Lenth (mm/inch) 240/9.5
Blade Height at Base/Heel (mm/inch) 50/1.97
Blade Thickness above heel (mm/inch) 50/0.078
Blade Thickness above tip (mm/inch) 2/0.078
Blade Steel / Core steel VG10
Blade Core Hardness 60-61HRC
Blade Construction / Structure Damascus Knives
Blade Cladding Steel Stainless Steel
Knife Handle Material Black paper micarta
Handle Bolster Yes
Handle style Western
Total Knife Weight (g/Oz) 240/8.47
Place of Origin Niigata Japan

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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