Yuta Katayama VG10 Damascus Gyuto Chef Knife 240mm Rosewood
Blacksmith: Yuta Katayama
Type: Gyuto / Chef Knife (Double bevel edged)
Blade Material: VG10 Damascus Clad Stainless Steel
Core: VG10 (Cobalt Alloy Stainless Steel)
Blade Length: approx 240 mm
Blade Width: approx 51 mm
Thickness of Spine: approx max 2.2 mm
Overall Length: approx 400 mm
Weight: approx 170 g (6 oz)
HRC: around 61
Handle: Rosewood (For Right Handed)(Left-handed people can use if don't mind)
add Sheath (Saya) for this knife
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.
Yuta Katayama has eight years of experience under Master Saji and became independent in April 2021. The finish of his knives are always delicately beautiful. He makes not only kitchen knives but also outdoor knives, which has been exhibited at the knife show in Seki City.
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. Furthermore this surface of blade is uneven by acid etching, 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.
This edge is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means edge. The edge form helps release foods and cut smoothly.
NIMAI-HIROGE(Spreading Two Sheets)
NIMAI-HIROGE is the special skill in Echizen city only. It is outstanding method. The spine of blade requires thickness for sturdy and around the edge needs to spread to thin edge in order to improve sharpness. These requirements are met by hitting two blades together at a time. If two blades are hit together at a time, the temperature is hard to fall. Two blades prevent to be cool down fast. So blacksmiths can hit two blades many times in a short time. If only one blade are hit, the blade is cool down fast, they must put it into kiln for heat again. Then carbon runs away from the blade, the blade will become weaker. This skill looks easy, but it is very hard. Even a skillful blacksmith could not do this for 5 years.
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.