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Free shipping in Canada for all purchases of $150 or more (More details)
Free shipping in Canada for all purchases of $150 or more (More details)

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Nigara VG-10 Tuschime Damascus Gyuto 210mm Birch Wood

Sold out
Original price $305.00 - Original price $305.00
Original price
$305.00
$305.00 - $305.00
Current price $305.00

Please note

Each handle is unique and may feature distinct variations, such as different shades or colors in the buffalo horn, which is part of its authentic, handcrafted character.

Store availability

Montréal ● Out of stock Québec ● Out of stock

*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)

Description

The Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. It is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.

Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.

VG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s. It is still in use more than 60 years later. This steel was specially designed for knife making and is used by many blacksmiths in Japan. Despite the 15% chromium in its composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt, which gives the steel a higher hardness with a high temperature quenching treatment.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

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Dimensions

Size

210mm

Weight

170g

Handle length at tip

214mm

Edge lenght

200mm

Blade height

49mm

Blade thickness

2.1mm

Handle size

133mm

Blade

Steel

VG-10 with stainless steel cladding

Steel type

Stainless steel

Finish

Tsuchime Damascus

Hardness

59-60 HRC

Handle

Handle material

Stabilized birch wood with a white spacer

Details

Profile

Gyuto

Usage

Chef knife

Hand orientation

Ambidextrous

Making

Production area

Hirosaki

Blacksmith

Go Yoshizawa

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.