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Wa-Gyuto - AYA Series : VG10 Stainless Steel with Damascus Pattern
The series name “Aya” is inspired by the beauty of the Damascus pattern. In Japanese, Aya describes patterned silk fabric or the raised texture of woven cloth, a meaning that echoes the blade’s refined elegance.
The blade is crafted from VG10 stainless steel, which combines long-lasting sharpness with ease of sharpening, while also offering excellent rust resistance and simple maintenance.
The Gyuto knife is the versatile chef’s knife, ideal for slicing, carving, and chopping meat, fish, and vegetables with professional precision.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1ayadg | 195 | 335 | 120 |
| Blade | Material Name | Handle |
|---|---|---|
|
Double Edged |
VG-10 | Wooden 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.
VG-10
Adding cobalt to VG-1 stainless steel's composition increases its wear resistance and tenacity. The resulting VG-10 stainless steel is also easy to process, making it easy to create well-balanced kitchen knives.
Stainless Steel
VG-10 is one of the most popular stainless steels used in kitchen knives today and is made from carefully selected and high-purity raw materials with good machinability. VG-10 is both hard and tough, while staying easy to resharpen.This combination of factors gives the highly efficient VG-10 a strong advantage over other steels in its field.
Clad
Clad knives are made from a steel plate that has a core steel sandwiched between soft iron. It is then shaped, hardened, and polished. This method is often used for knives focused on cost performance, as they are easier to remove distortions form and process.
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.
