Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle)

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日本製 Made in Japan
$230.00 $189.99 SALE
Product Code: NSGY210SH3
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日本製 Made in Japan

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Our VG-10 Hammered Damascus Gyuto Chef Knife is forged with 46 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a traditional Japanese style handcrafted Octagonal Shitan Rosewood Handle.

Description

Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.

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.
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.

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.

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.

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. Gyuto literally means beef sword and was initially used for cutting meat in Japan. The Gyuto is one of the most versatile and essential of all knives a cook can have. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers 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.

Additional information

Blade Material

VG-10 Stainless Steel

Bolster Material

Mahogany

Edge Angle

Double Edged

Grade

Damascus

Handle Material

Shitan Rosewood

Handle Shape

Octagonal

HRC

60

Knife Style

Gyuto

Saya Cover

Natural Magnolia Wood

Stain Resistant

Yes

1 review for Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle)

  1. Rated 5 out of 5

    Pat Petriella

    My 240mm was a present for Xmas back in 2016 – wow! I loved it first for its light weight and thin blade – it’s 33% lighter than my 8″ German steel chef’s knife even though it is about 9.5 inches long. It now weighs about 160 grams. And of course it’s beautiful, and well worth the $200+ price.
    I sharpen it with 1000->3000->6000 progression of Japanese whetstones, and it blows through thick skinned tomatoes with aplomb. Since I’m left-handed, I grind a slightly shallower angle of 10-15 degrees on the inside and 15-20 degrees on the outside. It’s exciting how sharp you can get this blade: it slices easily through everything, and the edge lasts for months, since I am an amateur who uses it to cook at home only.
    I like its forward weight and the lack of a full tang – I use a pinch grip and the full tang would hinder my chopping or forward slicing action.
    I actually use it mostly as a slicer for meat and fish, secondly as chopper for large diameter veggies (cabbage, lettuce), and thirdly my back-up chopper.
    Of course if you can only have one knife, I’d recommend the Gyuto; I also have a 165mm super blue steel santoku and 180mm VG10 nakiri, which I prefer for the regular veggie prep, but when you want to impress your friends with the sabering of flying oranges, this would be the knife for you :).
    Lastly, the people at Yoshihiro are so kind and helpful, Bruce as well as everyone else – they really stand behind their products and understand customer service.
    This knife is awesome.

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