Yoshihiro Japanese Chef Knife - AUS10 Stainless Steel, 8.25 Wa Gyuto (210mm)

About this item

• Blade Material: Aus10 Stainless Steel / Edge Angle: Double Edged / Grade: Ice Hardened / Handle Shape: Octagonal / Handle Material: Rosewood / HRC: 61 / Knife Style: Gyuto Japanese Chefs Knife / Saya Cover: Magnolia Wood Cover / Stain Resistant: Yes / Made in Japan
• Our Ice Hardened Molybdenum series are made with high carbon Aus10 stainless steel, forged into a single piece. Ice hardening infuses the steel with resiliency and hardness, making it ideal for precision tasks. These knives are lightweight, with a thin, razor-sharp, double edged blade.
• Aus10 is commonly used in high-end Japanese knives and provides a solid foundation for well-rounded attributes. The blade craftsmanship is impeccable, showcasing attention to detail that only hands-on work can achieve. With expert craftsmanship and quality steel, this chef's knife offers unrivaled sharpness, durability, and comfort.
• The Gyuto knife, a versatile and essential tool for any cook, is a curved Japanese chef's knife. Its design allows for smooth rocking movements and quick chopping, perfect for cutting meat, fish, and vegetables.
• Proudly crafted in Japan, these knives are not mass produced. They feature a traditional octagonal handle made with lightweight, handcrafted materials for seamless use. The set includes a protective wooden sheath called a Saya, enhancing both the knife's appearance and its safety when not in use. Each knife from Yoshihiro is a unique, handcrafted work of art, created by master artisans.
• Traditional Japanese knife making values sharpness, requiring careful attention and care. Sharpening and honing should be done using only water whetstones. To maintain its quality, hand wash and dry your knife immediately, especially after working with acidic ingredients. Avoid using the knife on objects such as bones, nutshells, and frozen foods.