Masutani VG10 Hammered Damascus Gyuto Chef Knife 180mm Kokuryu
Type: Gyuto / Chef Knife (Double bevel edged)
Blade Material: VG10 Damascus Clad Stainless Steel
Core: VG10 (Cobalt Alloy Stainless Steel)
Blade Length: approx 180 mm
Blade Width: approx 42 mm
Thickness of Spine: approx max 1.8 mm
Overall Length: approx 307 mm
Weight: approx 136 g (4.7 oz)
HRC: around 61
Handle: Reinforced Laminated Wood
The knives made in Echizen city are called "Echizen Uchi(Forging) Hamono(Cutlery)". The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry. These knives are forged by blacksmiths, these knives are harder to be chipped and the sharpness continues longer. The organization of material changes homogeneously, it is observed by a microscope.
The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like a Japanese sword "Katana", the blade is made with softer and harder steel to layers. The same wave pattern does not exist. The blade also feel a sense of luxury and more art of Japan and helps to release food.
VG-10 is high-carbon stainless steel containing cobalt, hard. The material has excellent sharpness and abrasion resistance. So it spread between the professionals. It is developed and made by Takefu Special Steel Co.,Ltd which is Japanese company. If the entire blade is very hard, it is difficult to sharpen. If the blade is soft, it is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used in the side. VG-10 is hard, so Ceramic sharpening stone is recommended for speedy sharpening.
Check out our Ceramic Sharpening Stone
NOTE:
Core steel of VG10 and side steel are rust resistant though please wash, wipe and dry it up well after use. In case rust appears on the blade, use cleanser or sharpening store. (scratch may appear)
Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness. Japanese knives are made by craftsmen, there might be scratch.