Yuzo Tsuchime VG10 Rosewood 20cm Japanese artisan chef's knife

This chef knife, also known as a gyuto knife in Japanese, is a versatile model that lets you perform a wide variety of cutting tasks! Thanks to its efficient blade, you can slice your vegetables, mince your meat or chop your herbs with ease. Just be careful not to use it on too hard foods such as squash, bones, frozen foods, etc.

This Japanese chef's knife has been handcrafted by the Kanetsugu brand in Japan, in the town of Seki, renowned as a mecca for cutlery. Kanetsugu was founded several decades ago, and has inherited the know-how of the craftsmen of yesteryear as well as a wealth of experience, which it uses to forge high-quality knives.

A handcrafted Japanese knife with an elegant blade

This handcrafted Japanese knife features a blade with a typically Japanese San Maï (meaning "3 layers") structure. This method consists of creating a rigid steel core, which is then surrounded by a softer steel layer that folds in on itself to form the 3 layers.

The core of this blade is made from Japanese VG10 steel, a quality alloy produced by the renowned Takefu Special Steel. This steel has a high carbon content of around 1%: this is the element that increases the steel's hardness. As a result, your blade reaches a hardness of 60HRC on the Rockwell scale, giving it excellent edge retention for a high-performance cutting edge!

What's more, VG10 steel also contains around 15% chromium to guarantee superior resistance to corrosion. However, this gyuto knife still requires careful maintenance to avoid oxidation.

To finish off the San Maï, a layer of softer stainless steel surrounds the core for optimum protection. It also adds a little suppleness to balance the hardness of your knife and make its blade less brittle in use. You can observe the superimposition of the different layers of steel all along the cutting edge: it forms a fine wave with random patterns for a touch of elegance.

The surface of this blade has been polished for a beautiful finish! To add an extra visual touch, this blade features fine hammering. In fact, it's this hammering that gives this range its name, as it can be translated as tsuchime. As well as being aesthetically pleasing, the hammering acts like a honeycomb, preventing food from sticking to the blade when cutting.

An original wooden handle for this Japanese knife

The handle of this handcrafted Japanese knife is made from rosewood, an exotic species that is highly resistant for long-lasting durability. Compared with magnolia wood, traditionally used to make Japanese knives, rosewood is more resistant to humidity! The wood's warm colors give it a warm look, and the grain is unique to each Japanese knife!

The handle is completed by a bolster in quince, also a robust wood, to link it to the blade. The bolster and the rest of the handle are separated by a thin white ring, adding contrast and elegance to this Japanese kitchen knife.

This octagonal-shaped handle is perfectly suited to both left- and right-handed users! It guarantees an ergonomic grip for comfortable use, particularly when used for long periods in the kitchen.

Finally, wood paste has been added where the blade joins the handle to fill in the small gaps. This ensures a watertight seal and prevents water or small food items from seeping inside.

To care for your Yuzo knife, wash by hand only with a non-abrasive sponge, avoiding getting the handle wet. Once cleaned, dry immediately to remove all traces of moisture and store in a dry place. Never use a dishwasher, and never leave your knife to soak in the sink!

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