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OHISHI VG5 MIGAKI – Gyuto 210mm

$109.20 $156.00

 When you are looking at Japanese hand-made Stainless-steel kitchen knives you should look no further than the Ohishi VG5 range of knives. With their VG5 stainless steel core and the softer Stainless-steel cladding, you have a knife that will hold its extremely sharp edge and is easy to maintain.

The 210 mm Gyuto (Chef) kitchen knife is the perfect length for all but the smallest of kitchens. I found that the extra length and slight increase in weight suited my cutting style compared to the 180mm gyuto.

I would recommend this knife to anyone who wants to start using a quality Japanese kitchen knife but doesn't want the stress of maintaining one of the Blue or White steel knives.            

About Gyuto (牛刀)(beef-sword): (Chef) Japanese kitchen Knives

Made in Japan Logo

Style: Gyuto (Chef/Cook) Kitchen Knife
Core: VG5 steel, hardened to HRC59-60
Cladding: Stainless steel
Finishing: Migaki (polished)
Blade Length: 240 mm
Overall Length: 335 mm
Weight: 176 gm
Blade Height @ Heel: 45mm
Spine Thickness @ Heel: 2mm
Spine Thickness @ Tip: .25mm
Bevel: Double Bevel
Handle Material: Western Handle of Pakka Wood with triple-riveted tang

The blade is formed from VG5 stainless steel, hardened to 59-61 HRC, and clad with softer SUS410 stainless steel. This technique, known as san mai, produces a knife with a keen, durable, long-lasting edge.
The fine grain makes Ohishi VG5 one of the easiest-to-sharpen stainless knives we have found in its price range. This knife has a superior, keen edge and is sharpened to 12.5 degrees on each side.
These lightweight, perfectly balanced knives with a forged closed bolster that seals the blade from the handle, are sure to be a favorite in your kitchen.

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.