Ohishi VG10 Damascus Tsuchime – Gyuto 180mm
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.
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.