This is the Custom Limited Edition and result for making one of a kinds, Custom Limited Edition Sukenari VG-XEOS Clad Wa Gyuto 210mm Knife.

VG-XEOS is the newest steel from Takefu Special Steel company, and it represents something that knife makers have been working toward for a long time — a stainless steel that truly holds its edge.

Master Hanaki of Sukenari has spent his career with VG-10, one of Japan's finest stainless steels. He knows better than anyone what it takes to bring out the best in VG-10 stainless blade. When Takefu Special Steel Company developed VG-XEOS, he recognized its potential immediately. Built on the same tradition as VG-10 but taken further, VG-XEOS delivers edge retention that feels closer to a carbon steel knife — without the rust concerns. It is more corrosion-resistant than VG-10, easier to maintain, and simply stays sharp longer.

Sukenari has been making knives for over 90 years. For much of that time, the Sukenari's reputation was built on single-bevel knives — Yanagiba and Deba — crafted for professional Japanese chefs who demanded the highest standards of sharpness and precision. That deep knowledge of blade geometry, forging, and finishing is not something that can be learned quickly. It is passed down, refined, and lived.

With this VG-XEOS Wa Gyuto 210mm, Master Hanaki has brought that single-bevel tradition into a double-bevel knife. Before quenching, the blade is carefully grinded and shaped on both sides using a water wheel whetstone  — the same natural grinding method used in traditional Japanese single-bevel work. This process establishes the double Shinogi: a clean, precise ridge ground into each side of the blade that defines the geometry of the bevel. From that ridge, the blade is then sharpened all the way down to the edge on both sides, creating a blade profile that is intentional in every detail. It is a level of care in shaping the blade structure that goes well beyond what is typical in a double-bevel knife.

The blade finish is a full mirror polish on both sides — one of the defining features that makes this next generation of special steel knife truly special. The mirror surface is not simply cosmetic. That perfectly smooth, reflective finish reduces friction as the blade passes through food. It also brings out the clean lines of the Shinogi and the beauty of the clad stainless steel.  

The result is a cutting feel that is smooth and almost effortless — the kind of sharpness where the knife seems to pull itself through the food. Master Hanaki has heat-treated the VG-XEOS core to HRc. 61 (±1), drawing out the steel's full potential for sharpness, toughness, and lasting performance.

This Sukenari VG-XEOS Double Shinogi Clad Wa Gyuto 210mm is fitted with a Innovative Octagonal Carbon Fiber Handle with Composite Black Color Turquoise Gemstone Ring and Nickel Silver Spacers. For safekeeping, this knife comes with a matching Black Lacquered wood Saya (Sheath) with a stylish Silver Stainless Steel Saya Pin.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Knife Model: Custom Limited Edition Sukenari VG-XEOS Clad Wa Gyuto 210mm - Double Shinogi, Mirror Polish

Blade Material: VG-XEOS Clad

Rockwell Hardness (HRc): 61 (±1)

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagonal Carbon Fiber Handle with Composite Black Color Turquoise Gemstone Ring and Nickel Silver Spacers

Saya Included: Yes.

Wa Gyuto 210mm (8.2") Cutting edge length: 205mm Total Length: 355mm Blade Thickness: 2.6mm Blade Width: 48mm Handle Length: 140mm Total Weight: 192g

 

 

 

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened  50/50 without problems. 

We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.