VG-10 Wa-Gyuto with Nickel Silver and Ebony Handle ( Granton Edge )
VG-10 Wa-Gyuto with Nickel Silver and Ebony Handle ( Granton Edge )
VG-10 Wa-Gyuto with Nickel Silver and Ebony Handle ( Granton Edge )
VG-10 Wa-Gyuto with Nickel Silver and Ebony Handle ( Granton Edge )
VG-10 Wa-Gyuto with Nickel Silver and Ebony Handle ( Granton Edge )
VG-10 Wa-Gyuto with Nickel Silver and Ebony Handle ( Granton Edge )
VG-10 Wa-Gyuto with Nickel Silver and Ebony Handle ( Granton Edge )
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VG-10 Wa-Gyuto with Nickel Silver and Ebony Handle ( Granton Edge )

Regular price
¥38,400
Sale price
¥38,400
Regular price
¥36,700
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Optional Engraving

*Double-check your name is entered correctly in the "Optional Engraving" section. We accept no responsibility for items incorrectly engraved due to customer error such as typos. Engraved items cannot be returned or refunded.

*To have your name engraved in Japanese, type "JP" and your name's origin/accent after it (EG: "Agethe-JP French"). We'll engrave your name in Katakana (Japanese syllabary used for foreign words) onto the knife. Katakana is based on pronounciation, so if a country of origin is not listed we will go with an American English pronounciation.

*For Kanji requests (Japanese syllabary based off Chinese characters), type KANJI after your name and the name's origin/accent (EG: "Agethe-KANJI French"). We will select Kanji for you based on this.

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Features

  • Blade: VG-10 Stainless Steel; Easy to sharpen and rust resistent.
  • Handle: Nicky Silver and Ebony in Western-styled shape.
Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1cvyk-t210 205 350 195
1cvyk-se240 230 380 230
1cvf-ty270 255 415 245
Blade Material Name Handle
Double Edgedd

Double Edged

VG-10 Crafted Ebony Handle

Wa-Gyuto

A Wa-Gyuto Chef's Knife is a French-style chef's knife fitted to a Japanese-style handle, familiar to traditional Japanese chefs. These handles are often Octagonal, D-shaped (Chestnut-type), or Round (Circle-type). Wa-Gyuto knives are all-purpose and made for meat, vegetables, and fish. This makes them a popular choice for chefs in Western restaurants throughout Japan. For preparing meat blocks or cutting cabbage into strips, a 300mm Wa-Gyuto is best. 270mm also works for cooking if the cutting board is large enough. 240mm is popular with professionals, as it handles tasks from preparation to delicate work. 180mm and 210mm are popular for home use, as they cut through large pieces of food without much strain.

Silver Steel #3

Often used for traditional Japanese stainless steel knives. Known for ease of sharpening and rust resistance, all while performing like a carbon steel knife.

Stainless Steel

Silver Steel #3 is a traditional stainless steel, used for many years in the Japanese kitchen knife world and trusted by chefs who need premium sharpness. Hitachi Metals, a manufacturer of carbon steels like White Steel and Blue Steel, developed Silver Steel #3 as a rust-resistant stainless steel, with increased carbon levels to allow it to perform more like a traditional carbon steel knife. It has brilliant edge retention, and is suitable for people who need to use a knife for longer sessions and still want amazing cutting power, but are concerned about rust. This is popular with professionals, home users and newcomers alike.

Crafted Ebony Handle

Handle

This handle is made from a combination of Ebony Wood and Nickel Silver. Each pieces is cut, combined and shaped by hand. The final result is beautiful handles with unique contrast.

Full Steel

Forging Process

A full steel blade or Mono-Steel blade means that only one type of steel has been used in its construction from spine to edge. Making knives with a single steel type requires expert attention during the manufacturing process to ensure the blade does not become overly brittle or warped. Differentiating a high quality Mono-Steel Blade from a low quality Mono-Steel blade can be quite difficult at a quick glance.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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