Kirameki VG-10 Suzutirashi Handle Wa Gyuto(Chef Knife) 210mm
Kirameki VG-10 Suzutirashi Handle Wa Gyuto(Chef Knife) 240mm
Kirameki VG-10 Suzutirashi Handle Wa Gyuto(Chef Knife) 270mm
  • Load image into Gallery viewer, Kirameki VG-10 Suzutirashi Handle Wa Gyuto(Chef Knife) 210mm
  • Load image into Gallery viewer, Kirameki VG-10 Suzutirashi Handle Wa Gyuto(Chef Knife) 240mm
  • Load image into Gallery viewer, Kirameki VG-10 Suzutirashi Handle Wa Gyuto(Chef Knife) 270mm

Kirameki VG-10 Suzutirashi Handle Wa Gyuto(Chef Knife)

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¥65,000
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¥65,000
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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1kc3-210 205 350 150
1kc3-240 230 385 185
1kc3-270 260 415 230
Blade Material Name Handle
Double Edgedd

Double Edged

VG-10 Urushi Finish Handle

Wa gyuto

Gyuto is a professional all-purpose knife that can be used not only for cutting beef, but also for a wide range of other things such as meat, vegetables, and fish. Since it is double-edged and easy to use, it is the most frequently used kitchen knife for restaurants, except for Japanese restaurants. However, recently, Japanese restaurants have started to use a wider range of ingredients, and beef knives with Japanese handles, Japanese Gyuto, are now being used. There are also people who use an 18-21cm Gyuto instead of a Santoku knife at home.

VG-10

Steel Material
Known for our original V series steel, Takefu Special Steel Co., LTD. Has created a new VG10 series. The VG10 series was developed through an advanced smelting process, resulting in a high purity iron with the addition of cobalt to ensure maximum strength and greater edge retention without making it difficult to resharpen.

Urushi Finish Handle

Handle
The pattern is lacquered and accented with black lacquer, which is a traditional Japanese craft.
The upper part is reinforced with brass around the core.
The luster part is visually beautiful and elegantly finished pattern.

Forge Welding

Forging Process
In addition to the rolling process, the steel that is layered
The process by which artisans beat the steel with a hammer and forged it is called forge welding.
The forging, hardening, and cutting are done by hand by skilled craftsmen.
The sharpness and blade hold is much better.

Mei-kiri Engraving

We can engrave your name in Kanji with our skilled craftsmanship for free.
We offer a free name engraving service for customers who purchase our knives.
We can also suggest a kanji character that matches the sound of your name.
A skilled craftsman engraves your name by hand, one by one, using a chisel and hammer.
Why don't you engrave your name on your own original kitchen knife or as a gift for your loved ones?
It is an important tool that will be used carefully from now on, and by engraving your name on it, it will become a special thing that you will love.
Note: Depending on the type of knife, we may refuse to put your name on it, or suggest a style or way of putting it (type of text or how to put it).

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since craftsmen began making swords in Sakai, Japan.
This technology has been passed down to the present day and has fostered Japan's food culture. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.