Our handcrafted Yoshihiro Gold Steel knives have an inner core made of VG-10 stainless 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 VG-10 is prized for its high edge retention with a stainless steel exterior that is non-corrosive and requires low maintenance.
The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. The Gyuto is an essential Japanese chefs knife with a curved blade that smoothly rocks back and forth and an extended tip for quick chopping for a variety of ingredients.
Proudly made in Japan and not mass produced. 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Excellent for both home chefs and professional chefs.