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Ohishi VG10 Damascus Tsuchime – Gyuto 180mm

$82.00 $116.00

When you first open the stylish white box you can immediately see the Japanese Hand Made quality of this 180mm Gyuto (Chef) Japanese kitchen knife. the Suminagashi (Floating Ink) / Tsuchime (Hammered) finish with the integral bolster and the mahogany handle on the triple-riveted tang show the skill of the Japanese Blacksmith.

This beautifully balanced kitchen knife makes food preparation a breeze and when I first tried this Gyuto out I found myself looking for more things to cut up even after I had prepared the evening meal.

This VG10 series of knives would make a great set for any kitchen, check out the rest of the knives so you can put together a set.

About Gyuto (牛刀): (Chef / Cook) Japanese Kitchen Knives

Made in Japan Logo

Style: Gyuto (Chef / Cook)
Core: VG10 steel, hardened to HRC61-62
Cladding: Stainless steel
Finishing: Suminagashi-Tsuchime
Blade Length: 180mm
Overall Length: 305mm
Weight: 170gm
Blade Height @ Heel: 42mm
Spine Thickness @ Heel: 1.9mm
Spine Thickness @ Tip: 0.5mm
Bevel: Double Bevel
Handle Material: Western Handle of Mahogany Wood with triple-riveted tang Handle Style: Left or Right-Handed

OHISHI VG10 DAMASCUS TSUCHIME
The Core of these knives is VG10 super steel that has been hardened to HRC61-62, this ensures that the blade will take and hold an extremely sharp edge. The cladding is 15 layers of softer “Damascus” stainless steel that has been finished in the Suminagashi-Tsuchime style. This “Hammered” / Tsuchime finish creates an effect like a “Granton Edge” or dimpled edge that assists the knife to move easily through food and helps the food fall away from the side of the knife.
The blade is also forged with a closed bolster that joins to the Mahogany wood handle ensuring the knife is sealed from dirt and water. The Mahogany wood handle is mahogany toned attached with a triple-riveted tang.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.