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1. Yoshihiro VG10 Stainless Steel 33 Layers Damascus Gyuto Japanese Sushi Chef Knife 9.5 Inch(240mm) with Nuri Saya Cover
Feature
Grade : VG-10 Damascus / Knife Type: Gyuto (Chef's Essential) KnifeSteel Type: VG-10 33 Layers Damascus Stainless Steel
Blade: Double-Edged (50/50) / Blade Length: 9.5 In (240mm)
BOLSTER: Stainless Steel / Handle Material: High-Graded Composite Wood Handle
Hardness Rockwell C scale: 60 / Saya Cover: Lacquered Magnolia Wooden Saya is Included
Description
The Gyuto is a Japanese chef knife with a Western style 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. Our VG-10 Damascus Gyuto Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Forged with 33 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style High Graded Composite wood 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.
The most versatile and essential of all knives a cook can have is a Japanese chef knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef 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. 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.
2. Yoshihiro Inox Stain-resistant Aus-10 Steel Ice Hardened Gyuto Chefs Knife 9.4" (240mm)
Feature
Gyuto Chefs Knife are perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven.Forged from a single piece of Japanese Inox Aus-10 High Carbon Stain-Resistant steel (HRC 61)
Best in class in edge retention, toughness, and ease of sharpening. Can be resharpened to reacquire its original sharpness for years on end.
Stainless steel bolster, full tang, and a high grade composite wood makes for a strong and durable knife that is beautiful, balanced, and comfortable.
Handwash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.
Description
Yoshihiro Inox knives are made of Inox carbon steel, vanadium, chromium and molybdenum. This combination of different metals creates a knife that is stain resistant and maintains its sharp edge. Blades are thinner and lighter compared to German knives. Inox knives are perfect for those who want a knife that is sharp and easy to maintain. Great for using at home and professionally. Whetstone is recommended for sharpening. The Gyuto is a general-purpose chef knife. Used for cutting meat, fish and vegetables. It has a double-edge blade, making it versatile for use. Not to be used on frozen foods.3. Yoshihiro High Speed Steel Gyuto Chefs Knife Black Pakkawood Handle (9.5"/240mm)
Feature
High Speed Steel core (HRC 65-66) with Stainless Steel CladdingIncredible edge retention and sharpness with ease of sharpening
Double Beveled Gyuto Knife
Full Tang Black Pakkawood Handle
Magnolia wood Saya cover included
Description
Our Yoshihiro High Speed Steel Gyuto is a state of the art Handcrafted Japanese Chefs knife. It beautifully brings together incredible sharpness, long lasting edge retention, stain resistance, and an ease of sharpening that outclasses many other knives currently on the market. The outstanding performance of the knife is the result of combing state of the art metallurgy with the bountiful knowledge and skill of the master craftsmen. High Speed Steel is currently considered to be the most advanced stainless steel on the market for high end kitchen knives. A particular significance is the high amount of Cobalt (8%) in the steel alloy which give it its high wear resistance and durability. It makes it perfect for use in its original purpose of industrial machinery, but also excellent in high end kitchen knives which require long lasting edge retention. It is not easy to forge kitchen knives with High Speed Steel and there are not many knife manufacturers that make the attempt. However, the end results are overwhelmingly positive if done successfully. A particular importance is during heat treatment when the steel reaches in excess of 1200 degrees Celsius. This temperature is extremely high even within forging handcrafted Japanese knives and combined with the state of the art steel, it is what makes the Yoshihiro High Speed Steel Gyuto its exceptional features. The High Speed Steel core is clad in full stainless steel for added protection and durability and comes with a handcrafted magnolia wood cover for easy storage. Black Pakkawood is utilized on this full-tanged handle and the stainless steel bolster enjoys an elegant finish that is quite uncommon within most handcrafted Japanese knives.4. Yoshihiro NSW 46 Layers Hammered Damascus Gyuto Japanese Chef Knife 9.5inch(240mm) Shitan handle with Natural Magnolia Saya Cover
Feature
Grade : NSW Damascus / Knife Type: Gyuto(Chef's Essential Knife)Steel Type: VG-10 46 Layers Hammered Damascus Stainless Steel
Blade: Double-Edged (50/50) / Blade Length: 9.5" (240mm)
Handle Material: Octaognal-Shaped Shitan Rosewood with Redwood Bolster
Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included
Description
The most versatile and essential of all knives a cook can have is a Japanese chef knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef 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.
Our Nickel VG-10 Gold Hammered Damascus Gyuto Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Forged and hammered with 46 layers of steel in the Damascus tradition with a Nickel VG-10 Gold Core, this knife is complimented with a traditional Japanese style handcrafted Octagonal Shitan Rosewood handle affixed with a Double Redwood bolster. A protective wooden sheath called a Saya encases each 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.
Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. 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.
5. Yoshihiro Inox Stain-resistant Steel Ice Hardened Gyuto Chefs Knife 9.5inch(240mm)
Feature
Grade : INOX / Knife Type: Gyuto Knife (Chef knife)Steel Type: Aus-8 Stain-Resistant Steel
Blade: Double-Edged (50/50) / Blade Length: 9.5"(240mm)
Bolster: Stainless Steel / Handle Material: High-Grade Composite Wood
Hardness Rockwell C scale: 60
Description
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.Our Yoshihiro Inox Gyuto Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Our Yoshihiro Inox Gyuto is forged from a single piece of Aus-8 stainless steel and is complimented with a premium Western style high-grade composite wood handle that extends to the full tang of the knife. It is NSF certified for use in commercial kitchens. With a carbon content of over 1%, the Yoshihiro Inox Stain-Resistant Aus-8 steel knives outclasses most other competitors in edge retention, toughness, and ease of sharpening. This fact makes the Yoshihiro Inox Aus-8 Series the top of its class in high-end stainless steel knives. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.Yoshihiro knives come with a limited lifetime warranty.
6. Yoshihiro Mizuyaki Blue High Carbon Steel Suminagashi Kurouchi Gyuto Japanese Chef Knife 9.5 Inch Shitan Handle with Nuri Saya Cover
Feature
Grade: Black Finish Kurouchi (Suminagashi)Knife Type: Gyuto (Chef Knife) / Blade length: 9.5 Inch (240mm)
Steel Type: Mizu-yaki Aoko 2 Blue High Carbon Steel
BOLSTER: Shitan Bolster/ Handle Material: Round-Shaped Shitan Rosewood
Hardness Rockwell C scale: 62-63 / Saya Cover : Nuri Saya Cover Included
Description
Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge these metals together in such a complex puzzle piece formation, blending aesthetics and performance. Our handmade Yoshihiro Mizu Yaki Blue Steel Suminagashi Kurouchi Gyuto knives are at the top of its class in performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knives. This unique style of forging offers an unpolished rustic finish. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention.7. Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chefs Knife 9.5
Feature
The Gyuto knife is the most versatile and essential of all chef knives used to chop, slice, and dice fresh produce like meat, fish, and vegetablesSuper Blue High Carbon Steel core (HRC 64-65) for its exceptional sharpness, high edge retention, and ease of sharpening.(Not Stainless Steel)
Sandwiched between two softer layers of steel to add to its durability and ease of maintenance.
Complimented with a handcrafted Japanese style Shitan Rosewood handle that allows for an overall lightweight construction. (5.6 oz)
Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan
Description
Our handmade Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chefs knife are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knife. This unique style of forging offers an unpolished rustic finish.Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. It is ranked above Blue Steel #1. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans.
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. *This Kurouchi Gyuto knife does not fit with our Saya(Wooden Sheath)
8. Yoshihiro Lacquered Magnolia Wooden Blade Protector Saya Cover for Gyuto Chef Knife (240mm)
Feature
Made of Japanese Magnolia wood which is soft, moisture-resistant, and contains no strong resins that may cause corrosion in carbon steel.Non-toxic lacquer coating made from Japanese tree saps. Coating provides stain, chip, odor resistance and allows for easy cleaning.
Provides an elegant look that highlights the beauty of the woodgrain with exquisite effect
Size: 2.06"W x 0.125"H (52.32mm x 3.17mm) For Gyuto 9.5" (240mm)/Please refer to attached images for size reference.
For questions regarding compatibility, please contact us through "Customer Question & Answer" or the buyer-seller messaging system.
Description
Product Description
The Lacquered Magnolia Wooden Blade Protector is brush coated with a layer of non-toxic lacquer made from organic tree saps in Japan. The lacquer coating provides resistance to unwanted odor, stain, and chips, all the while highlighting the beauty of the wood grain with exquisite effect. Japanese Magnolia wood (Ho-no-ki), is often used to make Saya covers for traditional and Western-style knives. This is because it is soft, moisture-resistant, and contains no strong resins that might cause corrosion in carbon steel. For safety, a peg is used to keep the blade and sheath in place.
*Please note that we recommend drying the knife before placing it into the Saya.
This Saya Cover made only for Yoshihiro Knife. It might NOT fit to other brand knives.
Exceptionally our Saya Cover does NOT fit to our Kurouchi Black forged knives.
Any questions in regards to compatibility, please contact us or call us at (310) 777-0227.
9. YOSHIHIRO Ice Hardened High Carbon Stainless Steel Wa Gyuto Japanese Chef Knife 9.5" (240mm)
Feature
Yoshihiro- Molybdenum Steel Wa Gyuto Chef Knife 9.5" (240mm)Made in Japan
Gyuto Chef Knife
Description
This Molybdenum gyuto has a thin blade that is sharp with great edge retention. It is also stain resistant so it is easy to care for. Comes with natural magnolia handle in octagon shape with water buffalo horn bolster. The Gyuto is a general-purpose chef knife. Used for cutting meat, fish and vegetables. It has a double-edge blade, making it versatile for use. Not to be use on frozen foods. About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) We Ship Around the World New in Box.10. Yoshihiro Super Blue Steel Clad Gyuto Chefs Knife Rosewood Handle (9.5"/240mm)
Feature
Grade: Aoko Blue Super Forged Steel / Knife Type: Gyuto Chef's Knife (Double Edged)Blade Material: Super Blue High Carbon Core (HRC:65-66)
Saya Cover: Magnolia wood Lacquered Saya cover Included
240mm (9.5 IN) Simple and elegant design with a handcrafted Octagon Shitan handle for a light and well balanced construction.
Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.
Description
Super Blue Steel is the most recent addition to the high carbon steel family. The most familiar of the high carbon steels is the white and blue steel #1 and #2 which are ranked by their hardness and wear resistance levels. Ranked starting from the best the list goes Blue steel #1, Blue steel #2, White steel #1, and White steel #2. Super Blue Steel ranks above all of these with an HRC level of 65-66 and a wear resistance that outclasses Blue Steel #1.In the hands of master craftsmen the steel can be forged and sharpened into a world class knife that boasts top class sharpness and edge retention. The extremely sharp blade will allow for the most accurate of cuts to be made with consistency and with ease. Furthermore the blade has the ability to perform at that level for an extremely long period of time because of its high wear resistance.
The Yoshihiro Super Blue Steel Clad Gyuto is clad in 2 layers of full stainless steel that provides durability and protection without sacrificing its sharp cutting edge. The blade edge, where the Super Blue Steel is exposed, can patina with use but preventive measures using Tsubaki knife oil and removal methods using rust erasers are available. The knife comes complimented with a handcrafted octagonal rosewood handle which is comfortable for both left and right handed users. A lacquered magnolia wood Saya cover comes together with the knife for easy and safe storage.
11. Yoshihiro VG-1 SC Double Sided Hollow Ground Wa Gyuto Japanese Chef's Knife Ebony Handle Yoshikuni Series 9.5"(240mm)
Feature
Grade: VG1 High Carbon Steel Double Sided Hollow Ground (Stainless Steel)Knife Type: Gyuto (Chef Knife)
Steel Type: VG-1 Double Sided Hollow Ground (Stainless Steel)
Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Premium Ebony
Hardness Rockwell C scale: 61 Saya: Lacquered Nuri Saya Included
Description
The Yoshikuni series of Yoshihiro Cutlery are the vanguard of Japanese cutlery, representing the highest level of craftsmanship. Crafted by master artisasns and finished with the ancient techniques of Japanese sword polishing, our Yoshikuni Double-Sided Hollow Ground Wa Gyuto Chef Knives are unparalleled in their performance. Forged from a single piece of VG-1 Steel(HRC 61), our high Carbon stainless steel knives provide peace of mind in high paced environments. Featuring double sided hollow ground indentations throughout the blade help prevent food from sticking and create air pockets that glide through food. Our Yoshikuni Double-Sided Hollow Ground Wa Gyuto Chef Knives are also complimented with a traditional Japanese handle made of the very best Ebony and affixed with a Water Buffalo horn bolster. A protective lacquered magnolia wooden sheath called a Saya encases each 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 chef's knife known as a Gyuto knife. 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. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.12. Yoshihiro Aogami Super/Blue Steel Warikomi,Chef's Knife/WA Gyuto(Japanese Style) (240mm/9.4")
Feature
Yoshihiro's Aogami Super model WA Gyuto(Japanese Style Chef's Knife)Aogami Super(Yasuki Blue Steel/Core, squeezed into Stainless Steel (called "Warikomi" made by Awase method)
Octagonal Wood Handle with Buffalo Bolster *Color may vary, due to natural products
Blade Length:
Made in Sakai/Osaka,Japan
Description
Yoshihiro Aogami Super/Yasuki Blue Steel Warikomi, Japanese Chef's Knife WA Gyuto(Japanese Style), manufactured by one of the most famous workshop,Yoshihiro Cutlery Mfg.,Ltd. in Sakai/Osaka, Japan. Gyuto style is applicable for multiple objects from Meats to Vegetables.Traditional Octagonal Handle is easy to use for every users. This Professional model is made of Aogami Super(Yasuki Blue Steel) at the core of the blade, squeezed into Stainless Steel(known as "Warikomi method"), with traditional Octagonal Wood Handle.Saya Cover Option is also available for selection. We are pleased to inform you we ship your order directly from Sakai/Osaka all over the World!!!13. Yoshihiro Hi-Carbon Japan Steel(SK-4), HGB Series Japanese Chef's Knife/Gyuto (240mm/9.4")
Feature
Yoshihiro HGB Series Chef's Knife Gyuto model from Sakai/Osaka,JapanBlade material based on High Carbon Japan Steel(Forged SK-4)
3 Blade length variation, 210mm/8.3",240mm/9.4" & 270mm/10.6"
Made in Sakai/Osaka,Japan
Total Length:365mm/14.3"