Our Yoshihiro VG-1 Gold Steel Gyuto Chef Knife is forged with a traditional Gyuto style blade that smoothly rocks back and forth with an extended tip for quick chopping, this knife is complimented with a premium Octagonal handcrafted Ambrosia handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use. A protective Lacquered wooden sheath called a Nuri Saya is included, which protects the knife and adds to its appearance when not in use.
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.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. Do not allow the blade to touch bone or frozen food. 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.