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Yoshihiro VG10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Ambrosia Handle) (8.25" (210mm)
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Yoshihiro VG10 46 Layers Hammered Damascus Gyuto Features
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Blade Material: VG10 Stainless Steel / Edge Angle: Double Edged / Grade: Damascus / Shape: Octagonal / Handle Material: Ambrosia / Hrc: 60 / Knife Style: Gyuto Chefs Knife / Cover: Natural Magnolia Wood / Resistant: Yes / Made in Japan
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Forged and hammered with 46 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.
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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.
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Preparing delicious meals starts with taking wholesome ingredients and using the 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.
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Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
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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 VG10 46 Layers Hammered Damascus Gyuto
NSW Hammered Damascus Series View larger Yoshihiro NSW Hammered Damascus Series 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 to make every meal into something special. From dicing, slicing, and chopping fresh produce 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 Nickel VG-10 Gold Hammered Damascus 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 and hammered with 46 layers of steel in the Damascus tradition with a Nickel VG-10 Gold Core, this knife is complimented with a traditional Japanese style handcrafted natural Magnolia handle affixed with a Water Buffalo horn bolster. A protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art. Available in 7-inch, 8.2- inch, and 9.5-inch with a limited lifetime warranty. Highlights High Carbon Nickel VG-10 Gold Core — a superior Japanese steel renowned for the retention of its edge Double-Bevel blade that is sharpened to 15 degrees, sharper than even most Japanese blades that are usually sharpened to 16 degree angles, and European blades that are traditionally sharpened to 20 to 22 degrees Hand forged and clad with 46 layers of Damascus stainless steel that is non-corrosive and low maintenance Handcrafted natural magnolia handle affixed with a Water Buffalo horn bolster that ergonomically fits in hand for comfort and long use Hammered ("Tsuchime") finish creates cavities that reduce friction and prevent food from sticking to the blade A Rockwell hardness that measures to a rating of 60 A protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use. Completely handmade by master artisans in the Japanese city of Sakai creating a unique knife that is a work of art For best care: hand wash and dry Master Artisans (Blacksmith) View larger Features The ancient traditions of Japanese sword making live on in the hands of Yoshihiro master artisans creating handcrafted knives with the best materials. Forging together 46 layers of Damascus steel with with a Nickel VG-10 Gold high-carbon steel core, our knives are hammered to create a finish known as ("Tsuchime"), which is as elegant as it is functional, preventing food from sticking to the blade. Handcrafted natural magnolia wood is beautifully polished and hand attached in the traditional Japanese style of the blade. A bolster made of Water Buffalo horn is affixed between the handle and blade. Beautifully polished, color and shade may vary. Tsuchime which is Japanese for "hammered" is the hand hammered finish that creates a beautiful pattern that functions as a traditional form of granton indentations which prevents the sticking of food to the sides of the knife. The ancient art of Damascus layering creates beautiful patterns with the added benefit of 46 layers of stainless steel exterior, that protect a high carbon Nickel VG-10 Gold inner core Master Artisans (Sharpener) View larger About Yoshihiro knife Every Yoshihiro knife is handmade and forged by our 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: For professional Japanese knife sharpening, knives can be sent to our Yoshihiro Cutlery store.
