How to Correctly Sharpen VG10 Japanese Blades – santokuknives

How to Correctly Sharpen VG10 Japanese Blades – santokuknives

A VG10 is a premium Japanese blade that is made from high-quality steel. The quality of steel will often heavily influence how easy it is to sharpen your knife and it’s easy to feel slightly intimidated or unprepared when it comes to sharpening a knife of such quality..
We find that most people are always cautious when it comes to sharpening a VG10 blade as they don’t want to make a mistake or potentially ruin their knife. This, therefore, leads to the question of how to correctly sharpen a VG10.  The process for correctly sharpening a VG10 knife is not too different from most other knives, there are however some important factors that you need to be aware of to get the perfect edge and we’ll cover these in more detail in this article. 

Yoshimi Kato 63 Layer VG10 Black Damascus RS Japanese Chef's

Santoku Japanese kitchen knife Kunio Masutani VG-10 Damascus M

Single Bevel Knives vs Double Bevel Kitchen Knives - Hasu-Seizo

Unique shaped Japanese kitchen knife that are commonly used in household for cutting vegetables, meat and fish.

Japanese Kitchen Santoku Knife 170mm 6.7inch VG10 Damascus Multilayer Seki Japan

Ordered a new knife they give you two Band-Aids with it : r

Iseya I-series 33 Layer VG-10 Damascus Hammered Japanese Chef's

Shogun Collection - Japanese VG10 Damascus Steel Knife Set

Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial

Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Santoku Chefs Knife (7'' (180mm))

How to sharpen double-edged kitchen knives (Santoku, Gyuto, Petty

Iseya, which is made by Mr. Yoshinori Seto in Seki City, features hand-made and crafted from quality blades of forged Damascus steel. It also features

Iseya 33-Layer VG10 Damascus Small Santoku Japanese Knife 135mm

Iseya I-Series 33 Layer VG-10 Damascus Hammered Japanese Chef's Knife Set (Gyuto - Santoku - Small Santoku - Petty - Paring)

How I sharpen VG-10

Japanese 9.5 Sashimi Bocho Knife

How to Keep Your Kitchen Knives Sharp – Kyoku Knives

Sharpening a Misono UX10 Gyuto on Japanese Whetstones - Full