Tsunehisa | SKU: TNHS_VG1-GY210-PKW

Tsunehisa VG1 Gyuto 210mm Pakkawood

$3,503.00 $4,120.00

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	167 g \| 5.9 oz
Edge Length	212 mm \| 8 11/32″
Heel Height	46 mm \| 1 13/16″
Width @ Heel	1.6 mm \| 1/16″
Width @ Mid	1.6 mm \| 1/16″
Width @ 1cm from Tip	0.6 mm \| 1/32″
Steel	VG1 \| Stainless
Hardness (HRC)	58 - 61
Handle	Western Pakka Wood with Bolster

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile

Gyuto

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Compare with

VG1

—

13.0% 9.8% 6.5% 3.3% 0

0.95%

13.0%

0.3%

C — Carbon Cr — Chromium Mo — Molybdenum

Hardness 58–61 HRC

555759616365+

Steel

VG1

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness58–61 HRC

VG1 is the starting point of our V steel series, which is refined using high-quality raw materials with minimal impurities. It is a stainless blade steel with a fine structure, high toughness, exceptional hot forging, easy heat treatment, and excellent corrosion resistance.

Since it contains 1.0% carbon (C), hard primary and secondary carbides coexist in the matrix, contributing to wear resistance.
It contains 14% chromium (Cr), which is maximally effective in improving corrosion resistance and strength. Molybdenum (Mo), together with chromium (Cr), forms hard complex carbides, which greatly contribute to improved wear resistance and corrosion resistance.

VG1 has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including knives, hair cutting shears, and industrial machine blades for food processing.

Handle

Western Pakka Wood with Bolster

Profile Western with bolster
Material
- Pakka Wood

Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

Frequently asked questions

Gyuto or santoku - which should I choose?

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

Tsunehisa VG1 Gyuto 210mm Pakkawood

Availability

Detailed Specifications

Gyuto

VG1 Element Composition

VG1

Western Pakka Wood with Bolster

Frequently asked questions

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Tsunehisa VG1 Gyuto 210mm Pakkawood

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St Peters

Crows Nest

Canberra

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