Handle: Octagonal brown rosewood with black pakkawood bolster (Wa style)
Origin: Echizen, Japan
The Gyuto
VG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 61 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The VG10 core is forged between two layers of damascus-patterned stainless steel using the Suminagashi technique - a traditional Japanese forging method that produces the distinctive flowing pattern visible on the blade flat. The outer layers protect the core from damage and oxidation. At 270mm this is the longest gyuto in the Brown Pakka range - a full-length blade favoured by professional chefs for breaking down large proteins, portioning fish, and long slicing tasks where a single draw stroke is preferred over multiple cuts. Handmade in Echizen, Japan.
