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VG10 is a complex alloy that holds a sharp edge well
VG10 is a stainless steels that make great kitchen knives
Hempseed oil
Kanehiro and Masagake
THIS KNIFE IS CARBON STEEL AND WILL RUST IF NOT DRIED AFTER USE
Kyohei Shindo | Gyuto 210mm | Aogami 2 | Cherry Muneishi VG10 is a complex alloyKyohei Shindo is a young blacksmith working out of Tosa City, Kochi Prefecture, but originally from Hokkaido. He always wanted to be a craftsman and moved to Tosa to train as a blacksmith. After many hard years he gained the skills and opened his own workshop in 2020. His knives are very light with thin grinds. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto
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