Tsunehisa VG10 Damascus Tsuchime Gyuto 210mm

Regular price 19,600.00 RSD
Sale price 19,600.00 RSD Regular price
Tax included. Shipping calculated at checkout.

Pickup available at Be Sharp Beograd

Usually ready in 1 hour

Tsunehisa VG10 Damascus Tsuchime Gyuto 210mm

  • Be Sharp Beograd

    Pickup available, usually ready in 1 hour

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

When it comes to hand-forged Japanese knives, this series would be said to have an excellent price-quality ratio. The perfect combination of damask patterns and forging marks with the European style handle make this knife highly desirable among professional chefs and hobbyists.

The shape of this knife is called Gyuto, which means "cow sword" in translation. It is considered a universal knife suitable for all kitchen tasks and its shape allows you to cut and chop with pleasure. The thin blade will give you the feeling that the food does not resist when cutting and you will feel the famous sharpness of Japanese steel.

The blade is made of VG10 steel that is coated with multiple layers of damascus and tsuchime forging marks. VG-10 is one of the most popular and highly regarded Japanese stainless steels for making kitchen knives. It has strong corrosion resistance and can provide very good sharpness. In Japanese, ``tsuchime'' means ``nailed'' and you'll see actual hammer marks on the blade. This finish does two things: it gives the knife a look reminiscent of the hand-crafting techniques of ancient Japan, and it creates tiny air pockets that prevent an absolute vacuum from forming, so particularly starchy foods like potatoes can't stick to the knife.

The handle of the knife is made in European style, from stabilized wood secured with three steel rivets and secured with a stainless steel collar that is welded where the handle and blade meet.

Specifications

Manufacturer: Tsunehisa
Blade Type: Gyuto
Blade length: 210mm
Total length: 335mm
Knife weight: 190g
Blade type: Double bevel
Back Thickness: 2 mm
Steel: VG10
Hardness HRC: 61 ±1

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
How to choose the first knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

We recommend for you: