Kataoka VG5 Tsuchime Bunka 165mmKataoka VG5 Tsuchime Bunka 165mmKataoka VG5 Tsuchime Bunka 165mmKataoka VG5 Tsuchime Bunka 165mmKataoka VG5 Tsuchime Bunka 165mmKataoka VG5 Tsuchime Bunka 165mmKataoka VG5 Tsuchime Bunka 165mmKataoka VG5 Tsuchime Bunka 165mm
Kataoka VG5 Tsuchime Bunka 165mm
Kataoka VG5 Tsuchime Bunka 165mm
Kataoka VG5 Tsuchime Bunka 165mm
Kataoka VG5 Tsuchime Bunka 165mm
Kataoka VG5 Tsuchime Bunka 165mm
Kataoka VG5 Tsuchime Bunka 165mm
Kataoka VG5 Tsuchime Bunka 165mm
Kataoka VG5 Tsuchime Bunka 165mm
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Kataoka VG5 Tsuchime Bunka 165mm

$179.00 AUD
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Kataoka VG5 Tsuchime Bunka 165mm
$179.00 AUD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
VG5 Stainless Steel w/Stainless Tsuchime Clad
Hardness
60 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Bunka
Blade Material
VG5 Stainless Steel w/Stainless Tsuchime Clad
Handle Material
Burnt Oak
Bevel
Double Bevel
Edge Length
167mm
Overall Length
315mm
Spine Thickness Heel/Mid
1.8mm
Blade Height @ Heel
45mm
gWeight
141g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

VG5 is a tough, hardy stainless steel similar to VG10, albeit is slightly easier to sharpen. It has good edge retention, and is perfect for an entry level first time Japanese knife user.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Artisan Crafter with Traditional Techniques

Artisan Crafter with Traditional Techniques
Knives we offer at Chef’s Edge are artisan-crafted in Japan, the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.

We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.

At Chef’s Edge, we exist to bring these tools, and their stories, into the hands of cooks who appreciate the difference.
Shop Artisan Crafter with Traditional Techniques →

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