Yasuda Hamono Kotetsu Gyuto vg-10 210mm (Pre order - Estimated arrival 10th april)

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The 210 mm (8.2") Kotetsu Gyuto VG-10 Damascus knife is an exceptional piece of multipurpose Japanese cutlery, with an attractive design that includes visible hammer marks, a Damascus pattern and a traditional Japanese handle (Wa style) of Pakka wood. Its aesthetic makes it an ideal gift for lovers of designer cooking.

Its extremely thin (1.9 mm/0.07") allows for a fluid and precise cut, while VG-10 stainless steel ensures rust resistance, durability and exceptional edge retention. Its low maintenance makes it perfect as the first Japanese knife.

The Gyuto blade is the most versatile in modern cooking, has a wide profile to facilitate food handling and a flat heel that optimizes the cut. Its sharp tip allows for delicate and precise work, while the light curve makes it easy to cut. It is ideal for meat, fish and vegetables.

This knife is the ideal tool for any culinary task, from chopping vegetables to filleting fresh tuna or grilled meat.

The VG-10 is Japan's most popular steel. Our selection is based on hardness, edge retention, ease of maintenance, texture, sharpness and, finally, price and availability. The VG-10 (V vanadium, G "gold," indicating high quality), produced by Takefu Special Steel Company, offers a perfect balance between these features. Its composition (high carbon content (1%), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co)) provides abrasion resistance and exceptional edge retention.

LAMINATION:

The sheet is made up of 17 layers of steel. To mitigate the fragility inherent in high-hardness steels, the San-Mai method is used, improving structural integrity and impact resistance.

BLADE FINISHING:

The finish is characterized by a pattern of damascus combined with the tsuchime hammer on the back of the blade. The wavy line shinogi, which delimits the layers, runs along the edge. The tsuchime hammering creates airbags that facilitate the sliding of the blade during cutting, avoiding grip and allowing for quick and precise work.

Handle:

The knife features a classic Japanese-style handle (wa) made of Pakka wood. Its slightly flattened octagonal shape ensures a good grip and alignment with the board, its symmetrical design being suitable for both right-handed and left-handed. The compact and firm handle minimizes the risk of slippage, crucial when handling raw meat or fish.
Manufacturing process:

SWORDSMITH

Yasuda Hamono, founded in 1957 in Seki (Giffu Prefecture), the heart of Japanese cutlery, is dedicated to research and development, perfecting heat treatment and grinding techniques to optimize the properties of the steels used. This dedication, inherited from the "Sakusaku" brand, is reflected in brands such as Seki Kotetsu, Gen Kotetsu and Kotetsu. The knives are made by artisans with extensive experience and deep respect for their craft. Seki, with more than 800 years of knife tradition, has passed on ancient knowledge in the forging of katanas to the manufacture of kitchen knives.

Made in Seki, Gifu, Japan