Gyuto knife, VG10 stainless steel, traditional kasumi finish - Kagekiyo
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A classic gyuto shape with Japanese lacquer handle, available in VG10 stainless steel.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile.
STEEL: VG-10 stainless steel. VG-10 is a popular stainless (super) steel, favoured by Japanese knife makers for its versatility and edge retention. The high carbon content matched with the cobalt alloy used in VG10 hardens the carbides and naked the steel naturally more resistant to chipping. The 210mm gyuto is also available in shirogami carbon steel here.
FINISH: Traditional kasumi polished finish. Kasumi roughly translated to “mist” or “cloud” and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge. This elegant finish is very common on traditional style Japanese blades.
HANDLE: Octagonal handles with urushi lacquer. Japanese lacquerware, referred to as urushi, is created by applying a substance made from the sap of the urushi tree. It provides an attractive finish but is also durable and water resistant and seals and protects the handles. The handle narrows slightly towards the blade to improve grip.
LENGTH: 210 in length.
MAKER: Baba Hamono - Sakai City, Japan
BEST FOR: All of the craftsman ship of the carbon steel but easier to care for.
SAUNDERS SAYS: "Unlike a lot of high end stainless steels, VG10 takes a great edge with reasonable ease."
EDGE LENGTH: 200mm
BLADE HEIGHT: 44mm
THICKNESS AT HEEL: 2.9mm
These knives are hand-forged so there may be slight variations in measurements and finishes.