Overview

The Takeshi Saji VG-10W Gold Damascus Gyuto 210mm pairs a dark, gold-toned Damascus blade with a contoured Western ironwood handle. Made in Echizen, Japan, this Japanese chef knife is a versatile choice for slicing boneless proteins, chopping vegetables and everyday board work.

Its VG-10W stainless steel core is surrounded by layered Damascus cladding with copper and brass accents. The dark finish brings the flowing pattern into focus, while the ironwood grain, polished stainless steel bolster and mosaic pin give the handle its distinctive character. The 210mm blade offers useful cutting length without the reach of a larger 240mm gyuto.

Common Questions

Who is this knife suited to? Home cooks and professional chefs who want a Japanese gyuto with the substantial feel of a Western ironwood handle. The double-bevel edge supports both left- and right-handed use.

Does the knife come with a handle? Yes. This is the finished ironwood-handled knife, ready to use. It is not a blade-only model and does not require a separate wa handle.

Is VG-10W stainless, and how should I care for it? VG-10W is stainless steel. Hand-wash with mild soap and a soft sponge, then dry the blade and handle immediately. Avoid soaking, dishwashers and abrasive polishing of the decorative finish. Copper and brass accents may change color with use.

What should I avoid cutting? Use it on vegetables, fruit and boneless meat or fish. Avoid bones, frozen food and twisting the edge in a cut. A knife-friendly board, such as a Hasegawa cutting board, helps protect the edge.

Specifications

Maker: Takeshi Saji

Origin: Echizen, Fukui, Japan

Model: HJ-4108

Knife Type: Gyuto / Japanese chef knife

Core Steel: VG-10W stainless steel

Cladding: Gold Damascus with copper and brass accents

Finish: Black dye / dark Damascus finish

Blade Length: 210mm nominal

Edge: Double bevel

Handle: Western ironwood with mosaic pin

Bolster: Stainless steel

Weight: Approximately 275g, supplier catalog specification; individual knives vary

Damascus patterns and natural wood grain vary from knife to knife.