Gyuto VG-10 Ebony Wood Handle Custom

Kasumi Japan Gyuto Knife 

Discover the perfect balance of precision and versatility with the Kasumi Japan Gyuto Knife, a handcrafted Japanese chef's knife designed for passionate home cooks. Forged from premium VG-10 stainless steel and fitted with a traditional black ebony handle, this all-purpose blade exemplifies the heritage and performance of authentic Japanese cutlery.

The Gyuto’s gently curved edge is ideal for a variety of kitchen tasks—from rock-chopping herbs to finely slicing meat and vegetables. Its razor-sharp edge delivers clean, effortless cuts, while the moisture-resistant ebony handle offers a secure, ergonomic grip that enhances control and reduces fatigue.

Key Features:

Premium VG-10 Steel Blade – Renowned for its sharpness, edge retention, and resistance to rust and corrosion.

• Classic Ebony Wood Handle – Handcrafted for comfort and control, with a timeless aesthetic and natural moisture resistance.

• All-Purpose Gyuto Profile – Excels at slicing, chopping, and dicing meats, fish, and vegetables with precision.

• Traditional Japanese Craftsmanship – Hand-forged and honed for home cooks seeking professional-grade quality and long-lasting performance.

Specifications:

• Knife Type: Gyuto (Japanese Chef’s Knife)
  

• Rockwell C scale (HRC): 60 
  
  

• Handle Length: Approx. 4.8 inches (122 mm)

• Blade Thickness: Approx. 2 mm

• Weight: Approx. 140 grams

• Best For: Slicing, dicing, and chopping vegetables, meats, and fish
  

Bring Japanese precision and artistry into your kitchen with the Kasumi Japan Gyuto Knife—a compact yet powerful tool built for everyday excellence.

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟