Premium Yoshihiro VG1 Gold Stainless Steel Gyuto Japanese Chef Knife 10.5" (270mm) - Ambrosia Wood Handle with Saya Cover - Professional Kitchen Knife for Slicing, Dicing & Chopping - Perfect for Chefs, Home Cooks & Culinary Enthusiasts
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Description
Blade Material: VG1 Stainless Steel / Edge Angle: Double Edged / Grade: VG1 Gold / Handle Shape: Octagonal / Handle Material: Ambrosia / HRC:60-61 / Knife Style: Gyuto Chef Knife / Saya Cover: Magnolia Saya Knife Cover / Stain Resistant: Yes / Our handcrafted Yoshihiro Gold Steel knives have an inner core made of high carbon VG1 steel sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 60, the inner core of VG1 is prized for its high edge retention with a stainless steel exterior that is non-corrosive and requires low maintenance. / 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 and not mass produced. 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. / 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.
Features
Blade Material VG1 Stainless Steel / Edge Angle Double Edged / Grade VG1 Gold / Handle Shape Octagonal / Handle Material Ambrosia / HRC60-61 / Knife Style Gyuto Chef Knife / Saya Cover Magnolia Saya Knife Cover / Stain Resistant Yes / Made in Japan
Our handcrafted Yoshihiro Gold Steel knives have an inner core made of high carbon VG1 steel sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 60, the inner core of VG1 is prized for its high edge retention with a stainless steel exterior that is non-corrosive and requires low maintenance.
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 and not mass produced. 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. 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.
