210mm Ittetsu Damascus VG10 Wa Gyuto

This is a food prep knife designed for users who value excellent sharpness and edge retention.

The blades are damascus-clad VG10 high-carbon stainless steel manufactured by Yaxell in Seki City Japan.

The hammered pattern on the blade reduces the overall flat surface area which aids in preventing food from sticking to the blade.

HRC ~60-61

The handles octagonal pakka wood, brown with black ferrule.

Etsu Knives is located in Echizen Fukui prefecture and they work with blade makers from around Japan.

Location: Seki, Japan.

Line: IWZ

Construction: San mai

Edge Steel:VG10 (HRC ~62)

Cladding: Damascus Stainless Steel

Finish: Migaki Tsuchime

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal pakka wood, brown with black ferrule.

Weight: 194g

Blade Length: 240mm

Overall Length: 381mm

Thickness at Heel: ~2.1mm

Blade Height: ~51.4mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.