Yoshihiro VG-1 Gold Stainless Steel Gyuto Japanese Chefs Knife Ambrosia Handle with Saya Cover

Our handcrafted Yoshihiro Gold Steel knives feature an inner core of high carbon VG-1 steel, meticulously sandwiched using the traditional Warikomi method between two layers of stainless steel. With a hardness rating of 60 on the Rockwell scale, the VG-1 core is renowned for its exceptional edge retention, while the stainless steel exterior is non-corrosive and requires minimal maintenance.

The Yoshihiro VG-1 Gold Steel Gyuto Chef Knife is forged with a traditional Gyuto-style blade designed for smooth rocking motions and quick chopping, making it an essential tool for any kitchen. Complemented by a premium Octagonal handcrafted Ambrosia handle, this knife extends to the full tang and is NSF certified for use in commercial kitchens, ensuring both performance and safety. The ergonomic design of the handle fits comfortably in hand, allowing for seamless use during meal preparation. Additionally, each knife comes with a protective wooden sheath known as a Saya, which not only safeguards the blade but also enhances its aesthetic appeal when not in use. Every Yoshihiro knife is a unique, one-of-a-kind work of art, handcrafted by master artisans.

The Gyuto knife is the most versatile and indispensable knife in any cook's collection. From dicing, slicing, and chopping fresh produce from the farmers' market to carving a roast chicken straight from the oven, even the simplest tasks are elevated when using a high-quality chef's knife. The craftsmanship of our Yoshihiro knives ensures that every meal becomes a special experience.

To maintain your Japanese knife in optimal condition, it is essential to sharpen and hone it on premium quality Japanese water stones. Avoid allowing the blade to come into contact with bone or frozen foods. A good quality water stone not only provides the best surface for sharpening and maintaining the blade but also preserves the integrity of the high-quality steel.