Yoshihiro VG10 Damascus Gyuto Knife - Octagonal Ambrosia Handle (9.5, 240mm) for Japanese Chefs

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 has a Damascus grade and features an octagonal handle made of ambrosia wood. The HRC hardness is 60. This knife is a Gyuto chefs knife style and comes with a saya cover made of natural magnolia wood. It is stain resistant and proudly made in Japan.
• Forged and hammered with 46 layers of steel in the Damascus tradition, the VG10 Hammered Damascus Series showcases a VG10 Core. It has been a consistently popular choice, offering performance, beauty, and great value.
• The Gyuto knife is a versatile and essential tool for any cook. It has a curved blade designed for smooth rocking motion and quick chopping. It can be used for cutting meat, fish, and vegetables.
• Creating delicious meals starts with quality ingredients and the right tools, such as a high-quality chefs knife. From dicing and slicing fresh produce to carving roast chicken, a handcrafted knife enhances even the simplest tasks, combining functionality and beauty.
• This knife proudly comes from Japan and is complemented by a traditional Japanese octagonal handle. It is lightweight and ergonomically designed for comfortable use. Additionally, it includes a protective wooden sheath called a Saya, which not only protects the knife but also adds to its visual appeal. The hammered blade texture reduces friction and prevents food from sticking.
• Keeping with traditional Japanese knife making values, the knife requires sharp maintenance. Use water whetstones for sharpening and honing. Hand wash and dry immediately, especially when working with acidic ingredients. Avoid using the knife on bones, nutshells, and frozen foods.