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VG-10 Cobalt steel is currently the most popular blade steel for Japanese knife, due to its very good edge sharpness and edge retention. However, in order to obtain the best performance from this steel, it requires very specific technical treatment. Throughout his long knife-making career, this is something that Master craftsman Mr. Nagao has always paid special attention to and he has developed a deep understanding of all the different steels that he works with.
As you probably already know, kitchen knives with Damascus blades are currently one of the hottest knife trends and there are many different styles and brands available. Many people choose Damascus blades because of their unique and beautiful patterning.
Mr. Nagao’s main priority is to produce knives with great sharpness and practicality and his attractive Damascus knives are no different. When you use these beautiful Hiromoto Tenmi Jyuraku Damascus Series knives, you will discover that Master Nagao has maximized the best characteristics of VG-10, such as its edge sharpness, toughness and long edge life.
Mr. Nagao confidently told me that that these are genuine Damascus knives. I agree, they are the type of masterpiece that can only be achieved by artisans who are willing to dedicate themselves to mastering the skills, techniques and materials that they use.
The knife has blade core of VG-10 stainless steel (HRc. 61) which is clad with Nickel Damascus Stainless Steel (Number of layers uncountable).
This knife also features full tang construction, a stainless steel bolster and black pakka wood (Resin stabilized wood composite) handle scales. This provides a comfortable, secure grip and good blade balance.
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: Hiromoto VG-10 Damascus Gyuto
Blade Material: VG-10 Nickel Damascus
Rockwell Hardness (HRc): 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Gyuto 210mm (8.2")
Gyuto 240mm (9.4")
Gyuto 270mm (10.6")
Cutting edge length: 265mm
Total Length: 395mm
Blade Thickness: 2.4mm
Blade Width: 51mm
Handle Length: 123mm
Total Weight: 270g
Gyuto 300mm (11.8")
Cutting edge length: 300mm
Total Length: 435mm
Blade Thickness: 2.4mm
Blade Width: 59mm
Handle Length: 128mm
Total Weight: 340g
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 fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.
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.
I own several hiromoto’s that I use in a professional kitchen and couldn’t sing higher praise
My every-day knives are attached to a magnetic knife strip, mounted on a wall near the usual work surface in our kitchen. Mr Nagao’s VG 10 Damascus “Tenmi-Jyuraku” features among them. When I’m using them, friends ask about them; when we’re just milling around in the kitchen, these are the ones they point to and asked about. They’re beautiful to look at. Even the Japanese-only inscription is embedded into the knife, rather than being lasered, or stamped, on once finished – a quality touch I much prefer. I have about a dozen Hiromoto knifes – everything about them makes them a joy to use. The Gyuto is just such a versatile knife. When I’m not using the mighty 300mm TD-6 for slicing thin veal escalopes or separating sirloin steaks with a single movement, I feel like a gladiator in the kitchen. Mr Nagao strived for constant improvement throughout his working life. These last knives are, thus, probably his finest examples. Get one while you still can.
Super sharp out of the box and even sharper after initial sharpening. The package surprisingly arrived very fast. The only issues I had were with the bolster and butt were a bit scratched up. I think I purchased the very last 240mm so it’s really a non issue.
Nice cut line.. very precise and fast when you need to be