Misuzu Hamono - VG10 Majun Gyuto 170mm

The Misuzu Hamono VG10 range makes an immediate impact through its incredible blade geometry and refined polished hairline finish. These knives are ground exceptionally thin behind the edge with no distal taper until you reach the kiritsuke shaped tip.

Across the range, the knives offer enough flat spot for decisive push-cutting while maintaining a gentle curve toward the tip for versatility. Because the blades are so thin, the flat grind is very well finished and runs to an equally well sharpened edge. This focus on a refined, polished edge finish ensures that the first cut feels as effortless as possible, marking these as serious contenders for those who prioritise sheer cutting ability.

The beauty of this range lies in the sophisticated contrast between gleaming, hairline polished stainless steel and the deep, atmospheric tones of the handles.

Utilising dark urushi-dyed magnolia wood, these knives offer a traditional yet moody aesthetic that feels far more premium than standard magnolia.

There is a deliberate sense of understated luxury here, where the minimalist silver blade is complemented by the rich, dark grains of the dyed wood. Whether finished with a standard black plastic ferrule or a distinctive black brass bolster, the aesthetic remains one of elegant and traditional simplicity, allowing the quality of materials and precision finish to speak for themselves.

These knives are light and nimble "lasers" that feel like an extension of your hand. This lightness ensures agility for intricate work while preventing fatigue during long prep sessions. The balance point on the larger chef knives is typically around the mid point of the blade kanji to let the blade’s own geometry do the cutting work for you.

The VG10 range is available with two bolster choices on the udark urushi dyed magnolia handles, with either a standard black plastic ferrule or a subtle and classy black brass one adding just a small touch of extra weight in hand when holding in a pinch grip.

* The weight plisted for each knife is for the plastic ferrule, for the brass ferrule version, add 10-20g.

Durability in this range is centred on the use of VG10 stainless steel, hardened to approximately 60-61 HRC. This choice provides a fantastic balance of edge retention and resilience. Because the steel is clad in a softer stainless layer, the hard inner core is protected from lateral stress, making the knife robust enough for daily tasks. It is a professional-grade build that rewards proper technique with a long-lasting, biting edge.

While the thinness of the blade means it should be kept away from bones or frozen foods, the heat treatment is exceptionally stable. VG10 is a tried-and-tested workhorse in the Japanese knife world, known for its ability to hold a keen edge without being overly brittle. The stainless construction means the blade won't chip or degrade due to moisture, ensuring that the structural integrity of the knife remains intact through years of consistent kitchen use.

VG10 clad with stainless steel is an ideal choice for those who want performance without the fuss.

As both the core and cladding are fully stainless, there is no need to worry about rust or complex oiling routines. Simply washing and drying the knife after use is enough to keep the polished silver finish looking pristine. This low-maintenance nature is a significant advantage for busy home cooks and professionals alike.

Sharpening is equally straightforward. Despite the hardness of the VG10 core, the thinness of the grind means there is very little metal to remove to reach a fresh apex. The steel responds beautifully to whetstones, taking a crisp, aggressive edge with relatively little effort.

While the edge is thin and requires a respectful touch on the board, its stainless properties and sharpening friendliness make it one of the most practical options for many cooks.