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This VG10 knife is our recommended knife.
Many famous Japanese cooks use this knife.
The reason is that it does not rust and its sharpness lasts for a long time.
Also, VG10 production does not require a blacksmith.
A sharpener cuts the steel and hardens it in an electric furnace.
When sharpening, use a diamond whetstone and finish with a natural whetstone
When used, it becomes a razor-like blade.

It is a practical kitchen knife that is fun to use every day.
We want a professional sushi chef to use it.

Material Details
When users choose cutting steels which are suitable for various kinds of knives,
their demands for the performance of cutting steels becomes diverse, but the
indispensable prerequisites of good steel has never changed. 
V Gold 10(VG10), a high quality cutting stainless steel, is made from highly-selected
pure iron material and is worked by best technology, thus VG10 has ductility and shows
orkability and forgeability. Besides VG10 is free from corrosion caused by impure substances
and achieves good abrasion resistance. Our V Steel Series boast these excellent features.

VG10 is a highly alloyed stainless cutlery steel, originally developed by Takefu Special Steels
over 60 years ago to make the most of quality raw materials and the alloying effects of various
element to make an all-round, high performance blade steel. The addition of 15% of Cr, 1% of Mo
and 1,5% of Co makes the matrix (substrate) stronger and prevents carbides from dropping out.
By adding V, the structure becomes finer.
Combined Cr, Mo, and V form a lot of hard carbides, so abrasion resistance improves which gives
knives long-term clean cutting, VG10 is rather machinable and easy to grind.

VG10 also has a quadratic effect in high-temperature tempering which makes it ideal to use in cutting
tools which are given surface-coating at up to about 450°C.

Excerpt from steel material manufacturer Takefu Special Steel Co., Ltd. HP

【Not for sale】Sakimaru Takohiki VG10 Mono Steel Honyaki 330mm Ebony Handle with Saya

Recommended for Either a Head Chef or Junior Chef : should also be proficient at sharpening.
Contact us for a price
In stock
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!Important Notice

We try to capture images that represent the real product as much as possible. However, the actual product delivered may differ from the product image due to lighting. Please note this point.If you would like additional images, please contact us as they will be taken individually.
MR-B-13-6-3

Specification

Status:
Brand New/unused
NOTE:
Image information takes precedence over textual information listed on the product page.
Rust prevention:
The rust-proof liquid vinyl that looks like a rainbow is painted.
Use applications:
Cooking in general
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Sharpener:
A traditional craftsman but undisclosed
Knife Type:
Sakimaru Takohiki
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Name:
VG10
Forge Welding:
Honyaki (Mono Stailess)
Forging Method:
Cutting forging
Quenching Methood:
Electric furnace (pot)
HRC (Rockwell hardness):
HRC-61
Finish and design:
Front Mirror finish (Flat)
Hamon (Wave) :
Wave unvisible
Cutting Blade Length (From tin to chin) :
approx 323mm
Total Knife Length (from tip to hip of handle) :
approx 495mm
Blade Height (Maxim point) :
approx 32mm
Thickness(Maxim point) :
approx 3.8mm
Weight:
According to image
Handle Material:
Octagonal ebony
Joining Handle:
Joined
Saya (Sheath):
Equipped
Dominant hand:
Right-handed
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
Since this knife is made from stainless,it will not rusty.
Product contains:
Saya(sheath)
Remark:
Professional use (for top chef )
Display Goods:
Knife holder is not included.

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