Kanetsune VG-10 210 mm WA-Chef/Gyuto Knife

Product detailed description

Japanese Gyuto Knife 210 mm Kanetsune KC-392 – VG-10 and HAMON Suguha

The Gyuto 210 mm knife from the Kanetsune KC-390 series represents the perfect fusion of modern Japanese steel and traditional aesthetics. The three-layer blade with a VG-10 stainless steel core offers excellent sharpness, long edge retention, and high corrosion resistance. The elegant satin finish of the blade is complemented by a distinctive SUGUHA-style HAMON line (straight line), referencing traditional Japanese KATANA swords. This detail gives the knife a unique character and visual depth. With a blade length of 210 mm, the Gyuto is ideal for universal use – it perfectly handles cutting meat, fish, fruits, and vegetables. It is suitable for both precise straight cuts and rocking motion chopping. The spine and edge of the knife taper smoothly to the tip, ensuring maximum control and extraordinary cutting power with every movement. The thin blade profile allows for smooth passage through ingredients without tearing and minimizes resistance during the cut. The knife is exceptionally versatile – it excels at cutting, slicing, and cleaning meat, fish, fruits, and vegetables. Thanks to its length and geometry, it is ideal for long, smooth single-stroke cuts, which you will appreciate especially when portioning meat or cutting larger ingredients. Due to the higher-placed tip, the Gyuto is also suitable for rocking-motion chopping of herbs, vegetables, or nuts, while maintaining precision for detailed work with the tip. VG-10 steel is known for its balance – combining high hardness, wear resistance, and easy maintenance, making it an ideal choice for everyday use. The handle features a traditional octagonal shape and is made of high-quality grey laminated wood. It offers a firm, natural grip, excellent balance, and comfort during work. The subtle wood grain combined with precise polishing highlights the minimalist yet elegant look of the knife. The Seki Kanetsune logo is marked on the end of the handle, confirming its origin from one of Japan's most significant knife-making centers. Made in the Japanese city of Seki.

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Main Advantages

• Universal Gyuto knife with a 210 mm blade length
• VG-10 stainless steel core
• Excellent sharpness and long edge retention
• High corrosion resistance
• Three-layer blade construction
• Elegant HAMON (Suguha)
• Thin profile for smooth and precise cutting
• Ideal for slicing, dicing, and rocking motion cutting
• Ergonomic octagonal handle
• Perfect balance and control
• Made in Seki (Japan)

Knife Parameters:

The core of the knife is made of VG-10 steel, which was developed in Japan and is among the most widely used stainless steels for high-quality kitchen knives. This steel is known for its excellent combination of sharpness, wear resistance, and high corrosion resistance. VG-10 reaches a hardness of approximately 60–61 HRC, allowing for an extremely sharp edge while maintaining good toughness for everyday use. It contains approximately 1% carbon and is alloyed with elements such as chromium, molybdenum, vanadium, and cobalt, which ensure long edge life, strength, and material stability. VG-10 steel knives are characterized by very good cutting performance and are less demanding in terms of maintenance than carbon steels. Due to their high corrosion resistance, they are ideal for kitchen use, where contact with moisture and food acids occurs. Stainless steel is used on the sides of the blade to protect the core while creating the characteristic SUGUHA-style HAMON pattern (straight line), inspired by traditional Japanese KATANA swords. This detail adds not only functionality but also a unique aesthetic appearance to the knife.

The handle is shaped into a traditional octagonal profile, which ensures a firm, secure, and natural grip for any cutting style. It is made of reinforced laminated wood plywood in an elegant grey shade, which is resistant to moisture, deformation, and normal wear. The surface of the handle is precisely processed and polished, making it feel very smooth while remaining non-slip in the hand. The handle is perfectly balanced against the blade, ensuring comfortable handling, precision, and control during work. The Seki Kanetsune logo is marked on the end of the handle as a confirmation of quality and origin from the Japanese knife-making center of Seki.

Recommendations and Maintenance

Sharpening a Kitchen Knife

For the knife edge, we recommend using diamond and water sharpening stones. If you are not 100% sure of your skills and dexterity, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, seek a professional sharpener in your area. Damage that could occur during unprofessional sharpening is irreversible.

Cleaning a Kitchen Knife:

Particles of aggressive substances adhering to the blade surface can begin to corrode and create spots on the knife surface that look like rust. However, it is not the knife edge itself rusting, but rather those adhering particles. Baking soda, for example, is commonly used for removal, forming a "paste" after wetting, and an old wine cork.