Type: Gyuto
Finish: Polished Finish
Blade Length: 210 mm (8.3 in)
Construction: Stainless Clad
Core Edge Steel: VG10 Cobalt Special
HRC (Rockwell Hardness): 58-59
Handle: Sakura(Cherry) with black pakka ferrule
Bevel: Double-Bevel
Place of Origin: Japan

Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.

Cobalt Special (CoSP) is a super high-grade stainless steel for cutlery that provides outstanding corrosion resistance, wear resistance, grindability, and workability achieved through a unique remelting method that results in a uniform composition and fine dispersion of carbides.

According to our data, it contains 1.1% carbon (C) and 16% chromium (Cr), exerting incomparable corrosion resistance.

Tungsten (W) improves tempering resistance, molybdenum (Mo) contributes to further improvement of corrosion resistance, and vanadium (V) enables a more refined microstructure. Cobalt (Co) strengthens the matrix and effectively maintains a long-lasting sharp edge.

The significant advantage of Cobalt Special is that the microstructure obtained by this exceptional steelmaking technique maximizes the effect of each added element.

Gyuto 210 mm (8.3 in) VG10 Cobalt Special Damascus (63 Layers) Double-Bevel

¥31,000