Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm
Tsunehisa Migaki VG-1 Gyuto 210 mm

Tsunehisa Migaki VG-1 Gyuto 210 mm

Sale price
$166.45
Regular price
$184.95
You save
$18.50 (11%)
Taxes and shipping calculated at checkout
In stock and ready for shipping

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
Blade Length 210 mm
Total Length 335 mm
Steel VG-1 Gold
Handle Pakka wood
Ferrule Welded Steel
Rockwell 61-63
Height Spine to heel 45 mm
Width at Spine 1.77 mm
Weight 163 grams
Bevel Double (50/50)

Tsunehisa

Tsunehisa seeks to make great knives at affordable prices and while they aren't completely handmade (They are machine forged), many of the knife making processes are done by hand giving it the fantastic fit & finish, high performance, and fantastic consistency. These knives are fantastic for the home cook or the professional looking for fantastic performance, easy maintenance and beautiful aesthetics. 

The Knife

This is a fantastic starter Gyuto for the home cook or professional chef looking for an easy to maintain, high performing and good looking chefs knife. The VG-10 steel won't rust or discolour even if it's not wiped down immediately after use and it has very good edge retention. The wavy damascus pattern blends beautifully with the tsuchime "hand hammered" finish and is further complemented by the brown pakka wood handle. The triple riveted handle ensures this knife will stand up to the toughest kitchen conditions and is comfortable to grip.

The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef. It is without question the most versatile knife available and can handle a wide variety of tasks. If you're a home cook they are a great option as well provided you are comfortable with the length.


Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders over $150 CAD / $120 USD in the US and Canada.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE GYUTO

The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.

STEEL TYPE

VG-1

VG1 is the starting point of the V steel series, which is refined using high-quality raw materials with minimal impurities. It is a stainless blade steel with a fine structure that achieves the four key requirements for excellent knives: high hardness, high toughness, high wear resistance, and high corrosion resistance through its mix of Carbon (C), Chromium (Cr), and Molybdenum (Mo).

Chemical Composition:
C 0.95-1.05% | Cr 13.0-15.0% | Mo 0.2-0.4%

COMPOSITION

STAINLESS STEEL

LOW MAINTENANCE

Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade.

THE BLACKSMITH

TSUNEHISA

Tsunehisa seeks to make great knives at affordable prices. Their knives are machine forged, as opposed to being hand forged; however, many of the knife making processes are still done by hand. This combination of machine and human touch ensures the knives have a fantastic fit and finish, high performance capabilities, and extreme consistency. These knives are fantastic for the home cook or the professional looking for great performance, easy maintenance, and beautiful aesthetics.

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