Ohishi VG5 Migaki – Gyuto 240mm
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 240 mm Gyuto (Chef) kitchen knife is the second-longest gyuto in the range. I personally don't use the 240mm gyuto very often but when I do it is great for the heavier prep work
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.
Core: VG5 steel, hardened to HRC59-60
Cladding: Stainless steel
Finishing: Migaki (polished)
Blade Length: 240mm
Overall Length: 365mm
Blade Height @ Heel: 45mm
Spine Thickness @ Heel: 3mm
Spine Thickness @ Tip: .30mm
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.