Japanese VG10 Chef Knife, Razor-Sharp Willow Edge Blade

Questions and answers
Japanese VG10 Chef Knife, Razor-Sharp Willow Edge Blade
Japanese VG10 Chef Knife, Razor-Sharp Willow Edge Blade
Japanese VG10 Chef Knife, Razor-Sharp Willow Edge Blade
Japanese VG10 Chef Knife, Razor-Sharp Willow Edge Blade
Japanese VG10 Chef Knife, Razor-Sharp Willow Edge Blade
Japanese VG10 Chef Knife, Razor-Sharp Willow Edge Blade
New
1 / 6
About this itemAll characteristics
TypeKitchen Knives > Chef Knives
Overall length38.8 cm
Blade length22.8 cm
Handle length16 cm
Blade height4.8 cm
Blade thickness2.8 mm
From the seller

Picture the prep you dread most, then picture it with a blade that glides. The XITUO gyuto gives long, clean pull cuts through fish, meat and vegetables. A 2.8 mm VG10 blade with a hand-sharpened Willow edge makes slicing feel quick and controlled.

Read the full description

Description

Picture the prep you dread most, then picture it with a blade that glides. The XITUO gyuto gives long, clean pull cuts through fish, meat and vegetables. A 2.8 mm VG10 blade with a hand-sharpened Willow edge makes slicing feel quick and controlled.

Razor-sharp VG10 chef knife with a long, thin Willow-sharpened blade for effortless slicing

Solves
  • Dull knives that tear food
  • Effortful cutting of meat and fish
  • Food nutrient loss from rough cuts
  • Short-lived edge retention

Slice fish, meat and greens with effortless precision

Tired of dull blades that tear and drag through dinner prep? This long, thin VG10 gyuto turns every cut into a clean, controlled glide.

Why this blade glides instead of drags

Long chef knife blade with a large belly curve against a plain backdrop

Thin blade, clean cuts

The blade is 2.8 mm thick, which lets food separate cleanly instead of compressing. Tomato skins stay intact and fish fillets come away without shredding.

Close view of the thin Willow edge profile on a chef knife

Hand-sharpened Willow edge

Each edge is hand-sharpened for a fine, even finish that suits meat, fish and vegetables alike. Keep a honing rod nearby, since a thin edge rewards light, frequent maintenance.

Steel coil and forging process behind a VG10 Japanese chef knife

Built for the long pull cut

The 22.8 cm blade with its large arc takes a full stroke across the board. Use the belly for rocking through onions and herbs, or draw the whole length through a fillet in one pass.

The figures behind the glide

  • 2.8 mmThin blade profile
  • 58±2 HRCBlade hardness rating
  • 22.8 cmLong blade for pull cuts
  • 193.3 gBalanced in the hand

Use a pull cut, not a sawing motion

  1. 1
    Set the tip down

    Rest the tip on the board with the blade near-vertical. Let the edge do the work instead of pressing down.

  2. 2
    Draw the full length

    Pull the blade back through the food in one stroke, using the full 22.8 cm of the edge. Fish and tomato should part without tearing.

  3. 3
    Lift, do not press

    Lift cleanly at the end of the stroke. Pressing down crushes the food and leaves ragged edges.

  4. 4
    Rock through dense produce

    Use the curved belly to rock through onions and herbs, keeping the tip in contact with the board.

Made to look as good as it cuts

Polished blade and handle finish of a premium VG10 chef knife

The knife that drags

Most dinners start with a knife that fights back. A generic stamped chef's knife drags through a ripe tomato, tears the skin and leaves ragged edges on a salmon fillet. Every cut takes force, and prep turns into a chore before the pan is even hot.

Knife slicing through a tomato with a fine water splash

What a thin, sharp blade changes

The XITUO gyuto is 38.8 cm overall with a 22.8 cm blade, and the VG10 steel is only 2.8 mm thick. The Willow edge is hand-sharpened, so the blade parts food instead of crushing it. One long stroke finishes the cut, and the knife does most of the work.

Willow edge diagram showing a hand-sharpened blade cutting green onions

Dinner prep, finally a pleasure

Thin, even slices of fish and meat come off the board one after another. Vegetables look neat enough to plate, and the prep you dreaded becomes the part of the evening you look forward to.

Care that keeps the edge alive

  • Hand wash

    Mild soap, warm water, soft sponge. Skip the dishwasher.

  • Dry right away

    Wipe with a soft towel so the handle and blade stay clear of water spots.

  • Hone regularly

    A fine honing rod every few uses keeps the thin edge in line.

  • Use a wood or soft board

    Glass and stone boards dull the edge fast.

Japanese Kitchen Knives and Boning Knives

Characteristics

Main
TypeKitchen Knives > Chef Knives
Details
Overall length38.8 cm
Blade length22.8 cm
Handle length16 cm
Blade height4.8 cm
Blade thickness2.8 mm
Weight193.3 g
Blade steelVG10 high carbon stainless steel
Hardness58±2 HRC
HandleOctagonal stabilized solidified wood
EdgeHand-sharpened Willow edge

Reviews

Questions and answers

Is this knife sharp out of the box, and how long does the edge hold?
w
Wanelo · seller

Yes. The Willow edge is hand-sharpened before it ships, so it slices soft produce cleanly on the first use. How long it stays sharp depends on your board and cleaning. Use a wood or soft plastic board, hone it with a fine rod every few uses, and it stays ready for daily prep.

Is it worth paying more than a stamped chef knife?
w
Wanelo · seller

A stamped knife costs less up front, but it needs force on every cut and tears soft food. This gyuto pairs a 2.8 mm VG10 blade, a hardness of 58±2 HRC and a hand-sharpened edge. You pay once, and every prep session after that takes less effort and wastes less food.

Is a long gyuto too big for a small kitchen or a small cutting board?
w
Wanelo · seller

The blade is 22.8 cm, so a board at least 30 cm long gives you room for full pull cuts. On a smaller board, use the front two thirds of the blade. The handle is 16 cm, and the knife stores easily on a magnetic strip.

Is the VG10 blade safe to hand-wash, and how should I store it?
w
Wanelo · seller

Hand-wash with mild soap, rinse, and dry right away with a soft towel. Skip the dishwasher, since heat and knocking against other items can chip a thin, hard edge. Store it on a magnetic strip or in a blade guard, away from other knives.

Is this a good first Japanese knife compared with a Western chef's knife?
w
Wanelo · seller

Yes, if you cook fish and vegetables often. A gyuto has a thinner profile and a longer blade, so it slices with a pull stroke instead of a chop. Give yourself a week of practice. Most cooks adjust their grip quickly and find the slicing easier from then on.

Can I use it for bones or frozen food?
w
Wanelo · seller

No. A thin, hard blade can chip when forced through bone or frozen food. Thaw food first, and use a heavier cleaver for bone work.

Similar products

See all
Japanese VG10 Chef Knife, Razor-Sharp Willow Edge Blade
$139.90