From the maker

Tsunehisa VG-10 Tsuchime Gyuto 210mm

The Tsunehisa VG-10 Tsuchime Gyuto 210mm is a versatile Japanese chef knife for everyday slicing, chopping, and meal prep. Its VG-10 stainless steel core offers dependable edge retention and low-maintenance care, while the plain stainless cladding has a hammered tsuchime finish. This is not a Damascus knife.

The brown pakkawood Western handle uses a full-tang, triple-riveted construction with a stainless steel bolster. It gives cooks who are used to European-style handles a familiar, secure grip, while the 210mm gyuto profile provides the reach and control needed for vegetables, boneless proteins, herbs, and general kitchen work.

What Is a 210mm Gyuto Best Used For?

A 210mm gyuto is an all-purpose Japanese chef knife. It is well suited to preparing onions, vegetables, meat, fish, and herbs. The blade supports push cutting, pull slicing, and controlled rocking, making this size a practical choice for both home cooks and professional kitchens.

Common Questions

Is this knife Damascus? No. It has a VG-10 stainless steel core with plain stainless steel cladding and a hammered tsuchime finish.

Is VG-10 stainless? Yes. VG-10 is a high-carbon stainless steel known for good edge retention, corrosion resistance, and relatively easy maintenance.

Is this gyuto suitable for left-handed cooks? Yes. The 50/50 double-bevel edge and symmetrical Western handle work for right- or left-handed use.

Can this knife cut bones or frozen food? No. Use it for normal food preparation only. Bones, frozen foods, hard pits, and twisting cuts can chip a thin Japanese knife edge.

How should I care for this knife? Hand-wash and dry it promptly after use. Do not place it in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and sharpen it on whetstones or have it professionally sharpened.