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Kato Gyuto VG-10 Nickel Damascus 240mm (9.4") [Rosewood]
Kato Gyuto VG-10 Nickel Damascus 240mm (9.4") [Rosewood] - Image 2
Kato Gyuto VG-10 Nickel Damascus 240mm (9.4") [Rosewood] - Image 3
Kato Gyuto VG-10 Nickel Damascus 240mm (9.4") [Rosewood] - Image 4
Kato Gyuto VG-10 Nickel Damascus 240mm (9.4") [Rosewood] -Sharp Edge Shop KatoRCGyuto240mm 410103161389 2
Kato Gyuto VG-10 Nickel Damascus 240mm (9.4") [Rosewood] -Sharp Edge Shop KatoGyutoDamascus210mm 420103121471 6 3e5cd5a2 e030 4ee3 9a0a 4111a99c6d64
Kato Gyuto VG-10 Nickel Damascus 240mm (9.4") [Rosewood] -Sharp Edge Shop KatoGyutoDamascus210mm 420103121471 7 3dad6413 2766 4b94 b448 ac10d0643b8b
Home / Japanese Knives / Gyuto [Chef's knife]

Kato Gyuto VG-10 Nickel Damascus 240mm (9.4″) [Rosewood]

  • Nigara Kiritsuke SG2 Damascus 240mm (9.4") -Sharp Edge Shop NiagaraGyuto KiritsukeSG2Damascus240 420103161326 2
  • Grafting Knife 200mm (7.9") -Sharp Edge Shop Grafting knife 180mm 7.1 25019776864 1

$392.00 Original price was: $392.00.$99.99Current price is: $99.99.

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SKU: C2HHC 8084046741793 Categories: Gyuto [Chef's knife], Japanese Knives Tags: _knife, Add gift wrapping, Blade finish_damascus, Blade shape_gyuto, Collector's item, Geometry_double bevel, Handle material_rosewood, Handle type_Japanese Wa Handle, Lamination_san-mai, Saya_plastic_large, Size_240 mm, Steel type_stainless steel, Steel_VG-10, Use for_multi-purpose
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  • Nigara Kiritsuke SG2 Damascus 240mm (9.4") -Sharp Edge Shop NiagaraGyuto KiritsukeSG2Damascus240 420103161326 2
  • Grafting Knife 200mm (7.9") -Sharp Edge Shop Grafting knife 180mm 7.1 25019776864 1
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The hypnotic Suminagashi pattern and perfect blade profile left us speechless at first glance at this very special knife. Suminagashi (“floating ink“) is a term for a marbled pattern (called Damascus in knives), made by Yoshimi Kato in this gyuto.

Kato Gyuto VG-10 Nickel Damascus 240mm is a knife we warmly recommend to all you knife collectors and aficionados of superior design.

BLADE SHAPE:
Gyuto
is a Japanese version of traditional European chef knives. The 240 mm length is optimal for the versatile chef, who spends his days both chopping vegetables and cutting meat. The blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. Its slightly rounded belly allows for the rocking cutting technique. 

STEEL:
The VG-10 is currently the most popular Japanese steel, and when deciding which steel to use for a particular blade, one has to weigh its properties such as hardness, retaining sharpness, ease of maintenance, steel graininess, ease of sharpening, and lastly, cost and affordability. The VG-10 (V for Vanadium, G for “gold”, which means top quality) is produced by Takefu Special Steel Company, a relatively small company that 60 years prior managed to find the perfect balance between elements forming this famous Japanese steel.

VG-10 is a stainless steel of relatively high carbon content – 1% (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co). The combination of Cr, Mo and V forms many solid carbides, which gives the steel abrasion resistance and consequently better retention of sharpness.

LAMINATION:
The core of the knife is made of VG-10 steel, which is clad in several layers of intricate marbled pattern, which the blacksmith obtained by interweaving different layers of materials (Nickel damascus lamination).

BLADE GEOMETRY:
The blade edge is sharpened to 50/50 angle, and stays sharp even after hours of constant use. 

BLADE FINISH:
The blade features an astonishing damascus pattern also called a Suminagashi pattern (“floating ink“).

HANDLE:
The traditional Japanese (Wa) handle is made of rosewood and due to its symmetric oval shape fits perfectly in the left as well as the right palm. The distribution of weight between the handle and the blade makes it extremely comfortable to work with and easy to handle.

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    • Japanese Knives
      • Gyuto [Chef’s knife]
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      • Santoku [Multi-purpose]
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