Yoshihiro INOX Aus-10 Stain-Resistant Steel Ice Hardened Gyuto Chefs Knife (8.25'' (210mm))

Pay with

Yoshihiro INOX Aus-10 Stain-Resistant Steel Ice Features

• INOX Aus-10 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. While very similar to AUS-8, the increased carbon content in AUS-10 Stainless Steel results in a knife with higher edge retention and durability. The quality of the steel together with its expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.

• The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.

• Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

• Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef's knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer's market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

• Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

About Yoshihiro INOX Aus-10 Stain-Resistant Steel Ice

Yoshihiro Inox Gyuto 8.25" Yoshihiro Inox Stainless Steel Gyuto Chef's Knife The most versatile and essential of all knives a cook can have is a Japanese chef's knife, known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools, such as a high quality chef's knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer's market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Our Yoshihiro Inox Gyuto Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Forged from a single piece of high carbon Aus-10 stainless steel, this knife is complemented by a premium Western style high-grade composite wood handle that extends to the full tang of the knife and is NSF certified for use in commerical kitchens, and ergonomically welds to the hand for seamless use. This knife also comes with a protective wooden sheath called a "Saya", which protects the knife and adds to its appearance when not in use. Available in 7-inch, 8.25-inch, 9.5-inch, and 11.7 inch. Highlights Yoshihiro Inox High Carbon Aus10 stainless steel fortified with the elements of chromium, molybdenum, and vanadium for superior edge retention and stain resistance. Double-Bevel blade that is sharpened to 15 degrees. That is sharper than most Japanese blades, which are usualy sharpened to 16 degree angles, and European blades that are traditionally sharpened to 20 to 22 degrees. Hand forged from a single piece of high carbon stainless steel that is non-corrosive and low maintenance. High-grade composite wood handles that are NSF certified for use in commercial kitchens, and fit ergonomically in hand for comfort and long use. A Rockwell hardness that measures to a rating of 60. Handmade by master artisans in Japanese city of Sakai. For best care, hand wash and dry. Master Craftsman (Blacksmith) Detailed Features The ancient traditions of Japanese sword making live on the hands of Yoshihiro master artisans, creating handcrafted knives with the best materials. The process of heating high carbon steel in hearths reaching temperatures in the thousands and quenching in cool water in repetition requires great skill. During this process, our artisans hammer away impurities while strengthening the steel with enough elasticity to meet our rigorous standards for the highest quality knives available. Forged and handcrafted by Yoshihiro master artisans, every knife is made with the ultimate attention to detail, polishing and sharpening the high carbon stainless steel Inox blades that are as equally sturdy as they are thin, to finely cut through food with precision. Master Craftsman(Sharpener) Why Choose Yoshihiro? Every Yoshihiro knife is handmade and forged by master artisans with decades of experience in the Japanese city of Sakai, using the best materials and ancient time honored traditions of Japanese sword making. Sharpening recommendations: Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of. For professional Japanese knife sharpening, your knives can be sent to our Yoshihiro Cutlery store.