Ohishi VG5 Migaki – Gyuto 180mm
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 steel core and the Stainless-steel cladding, you have a knife that will hold its extremely sharp edge and is easy to maintain.
The 180mm Gyuto (Chef) kitchen knife is the perfect length for smaller kitchens, or for ladies to use. When using this knife with its center of gravity at the bolster I found it so easy to use for even the heaviest of preparation work in the kitchen.
This is a knife that would suit any kitchen and is a must to be considered when looking for a great long-lasting kitchen knife.
Style: Gyuto (Chef/Cook) Kitchen Knife
Core: VG5 steel, hardened to HRC59-60
Cladding: Stainless steel
Finishing: Migaki (polished)
Blade Length: 180 mm
Overall Length: 300 mm
Weight: 159 gm
Blade Height @ Heel: 43mm
Spine Thickness @ Heel: 2mm
Spine Thickness @ Tip: .25mm
Bevel: Double Bevel
Handle Material: Western Handle of Pakka Wood with triple-riveted tang
OHISHI VG5 Series
The blade is formed from VG5 stainless steel, hardened to 59-61 HRC, 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
About Gyuto (牛刀): （Chef/Cook) Japanese Kitchen Knives