[2024] Damascus VG10
[ 2024 ] Damascus VG10
I am Okudaira, the owner of "Japanese Kitchen Knife TOKU''.
We want to sell knives made in our hometown of Sakai, Osaka, so we purchase and sell knives made in Sakai from a knife manufacturer in Sakai.
We don't just sell knives, we visit a number of blacksmiths and bladesmiths in Sakai to help our customers understand knives, experience the actual work, and hear from the craftsmen. I'm here. In addition to Sakai, we also visit Seki in Gifu, Tsubame-Sanjo in Niigata, Tanegashima in Kagoshima and Katsushika in Tokyo, in an effort to deepen our understanding of the characteristics and commitment of each.
Damascus VG10
This time I would like to give you a review of the Damascus VG10 knife that recently arrived.
The Damascus VG10 knives we have in stock this time are three types: Gyuto knife, Santoku knife, and paring knife.
The Damascus pattern is made up of 69 laminated layers, and the intricate design is very beautiful.
The steel used is VG10 . VG10 is a steel that is often used in stainless steel knives these days, and is harder than the molybdenum steel that was previously commonly used.
It is said that the harder the steel, the longer the sharpness will last.
The handle is equipped with a reinforced laminated wood ferrule.
Now, I would like to talk about the features and ease of use of each knife.
First, let's look at the Santoku knife, which is commonly used by many people.
All three knives are the same, but the handles are designed to be easy to grip and fit comfortably in your hand. They feel very comfortable when you hold them.
The weight of the knife is neither too heavy nor too light. It feels like the weight of the knife determines how it cuts. It's not as heavy as a deba knife, but it cuts smoothly when you use it lightly.
The blade length is 180mm , or 6 inches, so it is long enough to easily chop a whole head of cabbage. Women may find the 180mm Santoku knife too large, but if you are chopping larger ingredients or onions, I think this size is better.
Next, let's talk about Gyuto knives.
As mentioned earlier, the handle is shaped to fit comfortably in your hand.
The weight is also standard for this size.
A distinctive feature of this chef's knife is that the tip of the blade is strongly curved upwards.
This may cause some discomfort when you first use it.
It may not feel strange to those who are used to pushing through, but I felt that it took some getting used to.
As for sharpness, it cuts very well because the steel is VG10 .
The blade length is only 200mm, which is quite short. I think it is too short for most chefs.
I think this length is more suitable for people who are used to cooking at home and want to try using a chef's knife. The curve of the blade makes it easy to cut with a push.
Finally, the paring knife.
The handle and sharpness are no different from a Santoku knife or a Gyuto knife.
What makes it special is that it is 130mm long.
Many people imagine that the length of a paring knife is 120mm , but personally I feel that 135mm is the most user-friendly length for a paring knife.
The paring knife I used this time is 130mm , which is 5mm shorter, but I didn't feel the difference much. The reason why I think a paring knife of about 135mm is just the right length is because I think that a paring knife of about 135mm is not only suitable for use as a fruit knife, but also makes up for the fact that the blade of a Santoku knife or Gyuto knife is too long and difficult to use when cooking small ingredients.
Finally, I would like to talk about maintainability.
Any knife can be used for a long time by resharpening it.
Some people believe that the Damascus pattern disappears when a Damascus knife is resharpened, but the correct answer is that "the appearance of the Damascus pattern changes." The Damascus pattern itself is a cross-section of steel that has been layered like a mille-feuille, so when you sharpen that cross-section, the cross-section changes, and the pattern changes. Also, depending on how you sharpen the Damascus pattern, it can become dull or hazy, which changes the way it looks.
So, while the Damascus pattern will not change while you are only sharpening the edge of the blade, be aware that the appearance will change if you end up sharpening the Damascus pattern part.
Regarding resharpening, if you use it at home, it should be enough to sharpen it about once a year. Of course, it depends on the sharpness you want.
As for ease of sharpening, I think it is easy to sharpen considering that the steel is said to be quite hard.
If you are sharpening it at home, I recommend using a whetstone with a #1000 grit.
If possible, it is best to finish with a whetstone of around #3000 .
If you want to bring out the Damascus pattern nicely, it is best to limit yourself to a whetstone of around #5000 .
However, I think that choosing a whetstone that gives off a slightly less glossy finish will result in a nicer looking finish, rather than choosing one that gives off a lot of shine. The way you use the mud will also affect how the pattern comes out, so if possible, I recommend trying out a variety of whetstones.
I think all three types of knives are well-balanced in terms of sharpness, length, and weight.
I don't think many people buy a set of chef's knife and santoku knife, but it would be nice to buy a combination of chef's knife and petty knife, or santoku and petty knife. The appearance of the knife increases your motivation to cook, so it might be a good idea to look for your favorite Damascus knife.
Let's go to a knife store!
If you don't understand it until you see it, go to a knife store and try holding a knife. However, most stores do not allow you to try cutting the knife, so you cannot check the sharpness before purchasing.
"Japanese Kitchen Knife TOKU'' does not have a store, but we set up stalls at events, so please feel free to stop by if we have one in your area.If there is no knife specialty store nearby, it is a good idea to purchase from an online knife specialty store.
"Japanese Kitchen Knife TOKU'' has posted a video showing the actual cutting process, so please use it as reference.