Tojiro Gyuto Atelier VG-10 Kuro-uchi Damascus 210mm is a multi-purpose Japanese kitchen knife, suited for preparing meat, fish and vegetables. Gyuto translates to something like ‘beef sword’, which indicates its affinity for cutting meat.
VG-10 is an extremely well-balanced steel in terms of its qualities. It provides great corrosion resistance, as well as easy sharpening and solid edge retention, due to a high hardness of around 60-61 HRC it’s able to achieve.
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness.
The core layer consisting of VG-10 steel was sandwiched between 62 layers of softer steel. This technique is called san-mai damascus and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
It has a double bevel (symmetrical) blade with a flat V-edge grind. Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called distal taper - you can read more about it in the article on blade geometry.
Kuro-uchi is a layer of black, untreated patina on the blade which—besides giving the knife a really cool look—also prevents food from sticking to the blade. The lower part of the blade is adorned by a damascus finish.
This knife was fitted with a large, octagonal, traditional Japanese cedar wood handle with an ebony ferrule. Suitable for a demanding chef for personal or professional use.
Tojiro Atelier is the smithy inside the smithy so to say, a small department of artisans that is dedicated to creating elaborate knives for those that really appreciate the craftsmanship behind them.
Blade shape: Gyuto
Steel type: VG-10
Blade construction: San-mai / v-edge, distal taper / damask, kuro-uchi
Hardness (HRC scale): 60-61
Overall length: 355mm (14")
Blade length: 210mm (8.3")
Blade height: 46mm (1.8")
Spine thickness: 2.5mm (0.1")
Weight: 130g (4.6 oz)
Handle length: 130mm (5.1")
Handle type / wood: Japanese (Wa) style / Japanese cedar, ebony
Kanji on the blade:
Location of the smithy: TSUBAME-SANJO / Niigata Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.