| Brand / Blacksmith: | Tetsuhiro |
| Series: | VG-10 |
| Knife type: | Yanagiba 210 |
| Blade Length / Total length (mm): | 211 / 340 |
| Grind: | Single Bevel |
| Finish: | Satin Polished |
| Steel type: | VG-10 |
| Forging method: | San Mai |
| HRC hardness: | 61 |
| Handle type / Material / Ferrule: | Western / Micarta Black |
| Spine Thickness at heel / tip (mm): | 2,9 |
| Blade height at heel (mm): | 32 |
| Weight (gr): | 177 |
| Notes: |
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Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 210mm size is a shorter version for small to medium pieces of fillets.
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Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is ideal to be used for filleting smaller but also medium fish.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Deba 150 Blade Length / Total length (mm): 155 / 280 Grind: Single Bevel Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 3,7 Blade height at heel (mm): 51 Weight (gr): 230 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 175mm is a size, handy for both ladies and home cooks.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Gyuto 175 Blade Length / Total length (mm): 175 / 300 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 1,8 / 0,3 Blade height at heel (mm): 45 Weight (gr): 164 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is the most commonly used size, handy for both professional and home cooks.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Gyuto 210 Blade Length / Total length (mm): 211 / 338 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 1,8 / 0,3 Blade height at heel (mm): 46 Weight (gr): 183 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is a commonly used size, handy for both professional and experienced home cooks.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Gyuto 240 Blade Length / Total length (mm): 242 / 370 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 2,10 / 0,3 Blade height at heel (mm): 50 Weight (gr): 252 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Nakiri 160 Blade Length / Total length (mm): 160 / 285 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 1,75 Blade height at heel (mm): 44 Weight (gr): 183 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Petty 150 Blade Length / Total length (mm): 150 / 255 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 1,3 / 0,3 Blade height at heel (mm): 29 Weight (gr): 74 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the common size at 240mm.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Sujihiki 240 Blade Length / Total length (mm): 240 / 365 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 2,3 / 0,3 Blade height at heel (mm): 41 Weight (gr): 201 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the most common size at 270mm.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Sujihiki 270 Blade Length / Total length (mm): 272 / 400 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 2,3 / 0,3 Blade height at heel (mm): 41 Weight (gr): 248 Notes:
