Overview

The Tsunehisa VG-1 Gyuto 210 mm is your do-everything chef’s knife—balanced for push, pull, or rocking cuts. Forged in Tosa from hard-wearing VG-1 stainless clad in protective stainless steel, it delivers carbon-like sharpness without the upkeep. A sleek black pakka-wood Western handle adds heft and familiar comfort, making this blade an easy transition for cooks coming from German or French knives.

If you need one knife that tackles herbs, onions, and protein with equal ease, this gyuto’s thin grind, 210 mm length, and low-maintenance steel will keep prep fast and worry-free.

Common Questions

Q: How stain-resistant is VG-1? A: VG-1 contains ample chromium, so it shrugs off rust. Just hand-wash, wipe dry, and store safely.

Q: Will the 210 mm length feel too big in a home kitchen? A: It’s roughly the same cutting edge as a standard 8" Western chef’s knife—roomy enough for large veg yet nimble on a small board.

Q: Do I need special stones to sharpen it? A: No. Any quality water stone (1k/6k combo works great) will bring VG-1 back to a hair-popping edge in minutes.

Specifications

Core Steel: VG-1 Stainless (≈60 HRC)

Cladding Type: Stainless San-Mai

Blade Length: 210 mm

Overall Length: 340 mm

Spine Thickness (Heel): 1.8 mm

Spine Thickness (Mid): 1.8 mm

Blade Height: 45 mm

Weight: 170 g

Handle Material: Black Pakka-Wood (Western)

Hardness (HRC): 59–60