Miki VG10 Western Gyuto 210mm

＜Gyuto＞

Commonly known as a chef's knife in English-speaking countries. A knife mainly for meat. Pronounced gyūtō. Primarily used for cutting meat, but also convenient for vegetables, bread, and a variety of other tasks. Generally has a long and large blade.

Japan’s Traditional Metalworking Town – Miki, Hyogo
Craftsmanship passed down since Showa 10 (1935)
“Traditional Sharpness” created by a long-established maker

＜VG10 Damascus with Bolster＞
Made with stainless steel of the highest grade for knives (VG10) and stainless Damascus (8 layers) cladding, boasting excellent sharpness. Resistant to rust and tough, with a unique layered pattern on the blade—no two knives are the same.

• Blade Material: (Core) VG10
          (Sides) Soft & Hard Stainless – Total 35-layer finish
• Blade Thickness: 2mm
• Handle Material: Full-tang black laminated wood with bolster

Blade Lengths: 210mm
Note: Blade thickness varies by length
Finish: Damascus layered, double bevel