Japanese Chef's Knife: Yoshihiro VG10 46-Layer Damascus Gyuto (Ambrosia Handle) (9.5)

About this item

• Blade Material: VG10 Stainless Steel / Edge Angle: Double Edged / Grade: Damascus / Handle Shape: Octagonal / Handle Material: Ambrosia / HRC: 60 / Knife Style: Gyuto Chefs Knife / Saya Cover: Natural Magnolia Wood / Stain Resistant: Yes / Made in Japan
• The blade is made of VG10 stainless steel with a double-edged edge angle. It is graded as Damascus and has an octagonal handle made of ambrosia. The HRC rating is 60 and it is a Gyuto chef's knife. It comes with a natural magnolia wood saya cover and is stain resistant. It is made in Japan.
• Forged and hammered with 46 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.
• The VG10 Hammered Damascus Series is created by forging and hammering 46 layers of steel following the Damascus tradition, with a VG10 Core. It is a popular choice due to its combination of performance, beauty, and great value.
• The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a 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.
• The Gyuto knife is a Japanese chefs knife that is highly versatile and essential for all cooks. It has a curved blade that allows for smooth rocking motion and a tip that is extended for quick chopping. It can be used to cut meat, fish, and vegetables.
• Preparing delicious meals starts with taking wholesome ingredients and using the 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.
• To prepare delicious meals, it is important to start with wholesome ingredients and use high-quality tools such as a chef's knife. This can transform every meal into something special, whether it's dicing, slicing, or chopping fresh produce or carving a roast chicken. Even the simplest tasks are enhanced with a handcrafted knife that combines beauty and functionality.
• Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the 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.
• This knife is proudly made in Japan and features a traditional Japanese Wa-style handcrafted octagonal handle. The handle is lightweight and seamlessly welds to the hand for comfortable use. It comes with a protective wooden sheath called a Saya, which adds to its appearance and protects the knife when not in use. The hammered texture of the blade prevents friction and food from sticking.
• Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
• In traditional Japanese knife making, importance is given to maintaining a sharp edge, which requires careful attention. Sharpening and honing should be done using water whetstones only. The knife should be hand washed and dried, especially when working with acidic ingredients. It should not be used on objects like bones, nutshells, and frozen foods.