KAWAHIRO Sum Series Gyuto Knife

VG10 is a high-carbon stainless steel known for its ability to hold a razor-sharp edge for a long time. Because it is harder than standard kitchen steel, you will spend less time sharpening and more time enjoying effortless, precise cuts.

Yes, the handle is ergonomically shaped to fit naturally in most hand sizes. The combination of Akagi and Ebony wood provides a secure, non-slip grip, while the balanced weight of the knife ensures it feels stable rather than bulky during use.

To preserve the natural beauty of the wood and turquoise, simply hand wash the knife with mild soap and dry it immediately with a soft cloth. Avoid soaking the knife or putting it in the dishwasher, as moisture can damage the handle materials over time.

No, this knife is designed for precision slicing, dicing, and chopping vegetables, fruits, and boneless proteins. Using it on hard surfaces like bone or frozen items can chip the fine edge of the high-hardness VG10 steel.

With a hardness rating of 60-62 HRC, this blade retains its sharpness significantly longer than standard kitchen knives. Depending on your frequency of use, a light honing session every few weeks and a professional sharpening once or twice a year should keep it performing at its best.