Gyuto K-tip • 240 mm • V-gold • Ebony and dark horn handle with stainless steel fillers • Suitable for both left- and right-handed users

Features of Tadokoro VG10 serie

You can recognize knives by Tadokoro-san by their distinct double high shinogi. Their are two Shinogi lines, both sides of the blade have one, whichs adds up as two. On both sides the flat part (hira) meets the shinogi line and from here starts the kireha (primary angle of the blade). The knifemaker discribes it to us always as ‘double shinogi ‘ blade. This means the blade is sharpened on both sides. This is visible in the high forging lines on both sides of the blade, with a broad exposed core steel in the center. It clearly reflects the craftsmanship of this experienced knifemaker, who began his training at the age of 16 under master craftsmen in Sakai. The refined thin blade geometry ensures exceptional sharpness and, thanks to the excellent convex profile, outstanding food release.

This knife is made from VG10 steel with two outer layers of stainless steel. The handle is crafted by a well-known Japanese handle maker and consists of ebony wood combined with buffalo horn.

VG10 – Takefu – Steel

Very Gold 10, better known as VG10, is one of the most common steel types on today’s knife market. The steel is produced by Takefu Special Steel in Echizen, Japan. VG10 is popular with both knifemakers and users thanks to its well-balanced combination of performance and ease of use.

It is a stainless steel with a high carbon content, alloyed with elements such as chromium, molybdenum, vanadium, and cobalt. Chromium provides corrosion resistance, while vanadium contributes to wear resistance during intensive use.

Although VG10 is widely used, there are clear differences in quality and performance. During the production process, various techniques can be applied to make the steel harder and refine its structure. Factors such as additional ingredients, the hardening process, and heat treatment all play an important role. In addition, the knowledge and skill of the knifemaker during the grinding process are crucial for the knife’s final sharpness and cutting performance.

At Slijperij Rangelrooij, we are big fans of VG10 steel. It can be brought to a very high level of sharpness and retains that sharpness for a long time. Despite the wide availability of VG10, we always pay close attention to blade geometry as well. Both aspects are extremely important and can strongly enhance each other—something our makers clearly distinguish themselves with compared to others.

Elwin de Veld on Tadokoro Hamono

Today, many large commercial knife manufacturers in Japan have fully automated their production processes. At Tadokoro Cutlery, each knife is handcrafted by skilled artisans. Tadokoro knives are made with the end user in mind: razor-sharp and easy to maintain, for both professionals and home cooks. I hold deep respect for Tadokoro-san’s craftsmanship and finishing work, he is truly a master sharpener. In my nearly 30 years of experience, he ranks among my top five sharpeners in Japan.