Yoshihiro VG-10 46 Layers Damascus Gyuto Knife with Rosewood Handle (9.5 / 240mm)

Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. All Yoshihiro knives are handcrafted by artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives date back to medieval Japanese swordsmiths who perfected the technique of handling fire, iron, and water. Yoshihiro's selections are a culmination of seven centuries of tradition intertwining with modern innovation inspired by Japanese ingenuity.

The VG-10 46 Layers Hammered Damascus Gyuto Chef's Knife is handcrafted in Japan and forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core. This series has been a perennial seller, combining performance, beauty, and extraordinary value. The most versatile and essential of all knives a cook can have is a Japanese chef's knife known as a Gyuto knife. From dicing, slicing, and chopping fresh produce from a farmer's market to even the simplest tasks, a handcrafted knife that is as beautiful as it is functional elevates the cooking experience.

The blade features a VG-10 steel core, which is a Japanese stainless steel often utilized in high-end Japanese cutlery. It has a hardness level that exceeds that of most other stainless steel cutlery on the market, allowing the blade to seamlessly cut through almost any ingredient. The hard VG-10 steel is clad in softer Damascus steel to give the blade added toughness and durability, while the hammered texture of the blade eliminates friction and keeps food from sticking to it.

The knife is complemented with a traditional Japanese-style handcrafted octagonal natural rosewood handle, and a protective wooden sheath called a Saya is included. Both the VG-10 steel core and the outer Damascus steel are stain-resistant, allowing the user to use the knife for extended periods without worrying about rust buildup.

Yoshihiro also offers other knives in the 46 Layers Hammered Damascus Series, including the Petty Utility Knife, Santoku Multipurpose Chef Knife, Nakiri Vegetable Knife, and Sujihiki Slicer Knife. The knives are proudly made in Japan and are priced competitively, with blade sizes ranging from 6" to 9.5".

Traditional Japanese knife-making values a sharp edge, which requires attention and care. Maintenance includes sharpening and honing using only water whetstones, hand washing and drying immediately when working with acidic ingredients, and avoiding use on objects such as bones, nutshells, and frozen foods.

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