Tojiro Gyuto Atelier VG-10 White 240mm (9.5")
Tojiro Gyuto Atelier VG-10 White 240mm (9.5")
Tojiro Gyuto Atelier VG-10 White 240mm (9.5")
Tojiro Gyuto Atelier VG-10 White 240mm (9.5")


Tojiro Gyuto Atelier VG-10 White 240mm (9.5")


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When deciding what knife to buy, we usually look at characteristics such as how sharp it is, what steel it's forged from, how hard that steel is etc. We want to get the best performer that will take our knife game to the next level.

This gyuto checks all the demands listed above. But it also takes it up a notch.

The blade, hand-forged to perfection with laser-like precision. Hammer blows, dealt by hand to achieve a natural rustic appearance. The kanji, carved in with a hammer and chisel, not pressed by a machine. Those types of details. Stainless VG-10 steel was hardened to 61 HRC.

This gyuto was forged by master artisans of Tojiro Atelier, Tojiro's special department, the smithy inside the smithy so to say.

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.

The core of this knife is made of stainless VG-10 steel (V for Vanadium, G for "gold" as in "gold standard"). It’s one of the most popular steels used in Japanese knifemaking - and not without a reason. Its high Chromium content makes it highly corrosion resistant and therefore easy to maintain, while steel being relatively hard (61 HRC).

The core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called san-mai 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.

The black forging residue, called kuro-uchi was treated with circular hammer blows, resulting in a beautiful rustic appearance. It then flows smoothly into a 63-layer damascus pattern that ends with a pronounced, curvy line at the cutting edge. This is where the soft, protective layer ends and the blade’s core is exposed. On top of the hammered kuro-uchi finish, there is a hand-chiseled kanji, which is the signature of the blacksmith.

The blade was fitted with a special Western-style (Yo) handle made out of micarta, in a creamy white color. The handle features gold rivets and two small holes, which add to the special look of the handle, while also making it lighter. With the red lines running along the tang, this handle is quite a sight to behold.

About Tojiro:

Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness!
A big bonus is their great team which we are always very eager to meet and talk to! 😊


Blade shape Gyuto
Steel type VG-10
Hardness (HRC scale) 60-61
Overall length: 370mm (14.6")
Blade length 240mm (9.5")
Blade height:
50mm (2")
Spine thickness:
2.6 mm (0.1")
Weight: 270g (9.5 oz)
Handle length: 120mm (4.7")
Handle type / wood Western / Micarta
Blacksmith Tojiro


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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