Over the past 10 years or so, VG10 (a High Carbon Super steel) has been used in the manufacture of the high-end knife by the best makers. Whilst this is a fantastic material when forged to create a high-density blade to add toughness it can be harder to re-sharpen than the normal Japanese hot forged that are used with a ‘soft’ hand.
As many of our chefs work in environments where the knife is used very heavily and often abused! We wanted a knife capable of withstanding such conditions whilst still capable of razor-edge sharpness that is easy to maintain.
In conjunction with the workshop in Seki that makes our Yasuo Collection we decided to cold forge a 3 layer steel with an AUS 10 core rather than the VG10 of the 33 layers Yasuo Series. AUS 10 is easier to sharpen but than VG10 and to increase the toughness of we use 3 layers rather than 33 Layer steel, so the core is thicker and with the cold forging the crystalline structure is denser.
Chefs are reporting that at under £100 for a Santoku this is an amazing knife and sure to delight the most fastidious user.GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.