Top 10 Best Yoshihiro

Grade Damascus Edge Angle Double Edged. Knife Style Santoku. Handle Shape Octagonal HRC 60. Material VG-10 Stainless Steel Handle Material Ambrosia Handle. Saya Cover Magnolia Wood.

The VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.. TRADITIONAL GYUTO STYLE 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.. 46 LAYERS DAMASCUS VG-10 Proudly made in Japan and forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core.. HAMMERED TEXTURE The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.. ERGONOMIC OCTAGONAL WA-HANDLE 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.. INCLUDED SAYA KNIFE COVER A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.. WHETSTONE RECOMMENDED Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones.. CARE HANDLING 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.. 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..

Grade NSW Damascus Knife Type GyutoChefs Essential Knife. Steel Type VG-10 Hammered Damascus NSW Stainless Steel. Blade Double-Edged 5050 Blade length 8.25 Inch 210mm. Handle Material Octagonal-Shaped Shitan Rosewood with Mahogany Bolster. Hardness Rockwell C scale 60 Saya Cover Natural Magnolia Saya Included.

Our handmade Yoshihiro Mizu Yaki Kurouchi Series 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. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.. With a hardness on the Rockwell scale of 63-64, the inner core of Blue High Carbon Steel 1 is prized for its high edge retention. 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.. 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.. Proudly made in Japan and not mass produced. 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. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.. 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. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation..

Gyuto Chef's Knife is the most versatile and essential of all chef knives perfect for dicing, slicing, and chopping fresh produce to carving a roast chicken straight from the oven.. 3 Layer construction with a VG-10 Japanese stainless steel center core with a HRC 60 for exceptional sharpness, edge retention, and durability with ease of sharpening.. An elegant 16 layer hammered outer steel is a stylish yet functional design eliminating friction and keeping food from sticking to the blade. A premium Mahogany wood handle with a full tang for a well balanced construction for seamless use.. Excellent for entry level chefs. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100 handcrafted by skilled tradesmen in Japan. Not mass produced..

High quality natural material made from Hinoki Cypress Wood specifically designed to minimize stress on your hand and impact on the blade, resulting in better edge retention and a longer lifespan for your knives.. Designed to take advantage of the woods high natural oil content in order to maximize performance, ease of use, and longevity.. Medium 13.8 x 8.7x 0.78 35cm x 22cm x 2cm Large 15.7 x 9.4x 0.78 40cm x 24cm x 2cm X-Large 17.7 x 10.24 x 0.78 45cm x 26cm x 2cm XX-Large 19.6 x 11.8 x 0.78 50cm x 30cm x 2cm. Premium Hinoki Wood High Durability Proudly made in Japan. IMPORTANT NOTE Hinoki wood has high levels of wood sap content which may periodically leak from the wood depending on temperature and humidity..

Grade NSW Damascus Knife Type Usuba Vegetable Chef Knife. Steel Type 46 Layers VG-10 Hammered Damascus. Blade Double-Edged 5050 Blade Length 6.3inch 160mm. Handle Material Octagonal-Shaped Shitan Bolster Double Mahogany. Hardness Rockwell C scale 60 Saya Cover Natural Magnolia Saya Included.

Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary v. One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.. Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless 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.. 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.. The Nakiri is a traditional Japanese vegetable knife and is great to have, especially, if you're a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables to still be sticking together by a thread. 3 Layer construction with a VG-10 Japanese stainless steel center core with a HRC 60 for exceptional sharpness, edge retention, and durability with ease of sharpening.. An elegant 16 layer hammered outer steel is a stylish yet functional design eliminating friction and keeping food from sticking to the blade. A premium Mahogany wood handle with a full tang for a well balanced construction for seamless use.. Excellent for entry level chefs. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100 handcrafted by skilled tradesmen in Japan. Not mass produced..

Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary 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.. Sometimes called a utility knife, the Petty is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The Petty will soon become the go to knife in your kitchen.. These knives are 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.. 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..