Top 10 yoshihiro vg-10 16 layer hammered damascus stainless steel for 2022
When you want to find yoshihiro vg-10 16 layer hammered damascus stainless steel, you may need to consider between many choices. Finding the best yoshihiro vg-10 16 layer hammered damascus stainless steel is not an easy task. In this post, we create a very short list about top 10 the best yoshihiro vg-10 16 layer hammered damascus stainless steel for you. You can check detail product features, product specifications and also our voting for each product. Let’s start with following top 10 yoshihiro vg-10 16 layer hammered damascus stainless steel:
Best yoshihiro vg-10 16 layer hammered damascus stainless steel
1. Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Ambrosia Handle) (8.25" (210mm))
Feature
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 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.
Description
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Yoshihiro NSW Hammered Damascus Series
The most versatile and essential of all knives a cook can have is a Japanese chef's knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools to make every meal into something special. From dicing, slicing, and chopping fresh produce 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. Our Nickel VG-10 Gold Hammered Damascus Gyuto Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Forged and hammered with 46 layers of steel in the Damascus tradition with a Nickel VG-10 Gold Core, this knife is complimented with a traditional Japanese style handcrafted natural Magnolia handle affixed with a Water Buffalo horn bolster. 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art. Available in 7-inch, 8.2- inch, and 9.5-inch with a limited lifetime warranty.
Highlights
- High Carbon Nickel VG-10 Gold Core a superior Japanese steel renowned for the retention of its edge
- Double-Bevel blade that is sharpened to 15 degrees, sharper than even most Japanese blades that are usually sharpened to 16 degree angles, and European blades that are traditionally sharpened to 20 to 22 degrees
- Hand forged and clad with 46 layers of Damascus stainless steel that is non-corrosive and low maintenance
- Handcrafted natural magnolia handle affixed with a Water Buffalo horn bolster that ergonomically fits in hand for comfort and long use
- Hammered ("Tsuchime") finish creates cavities that reduce friction and prevent food from sticking to the blade
- A Rockwell hardness that measures to a rating of 60
- A protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use.
- Completely handmade by master artisans in the Japanese city of Sakai creating a unique knife that is a work of art
- For best care: hand wash and dry
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Features
The ancient traditions of Japanese sword making live on in the hands of Yoshihiro master artisans creating handcrafted knives with the best materials. Forging together 46 layers of Damascus steel with with a Nickel VG-10 Gold high-carbon steel core, our knives are hammered to create a finish known as ("Tsuchime"), which is as elegant as it is functional, preventing food from sticking to the blade. Handcrafted natural magnolia wood is beautifully polished and hand attached in the traditional Japanese style of the blade. A bolster made of Water Buffalo horn is affixed between the handle and blade. Beautifully polished, color and shade may vary.
Tsuchime which is Japanese for "hammered" is the hand hammered finish that creates a beautiful pattern that functions as a traditional form of granton indentations which prevents the sticking of food to the sides of the knife. The ancient art of Damascus layering creates beautiful patterns with the added benefit of 46 layers of stainless steel exterior, that protect a high carbon Nickel VG-10 Gold inner core
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About Yoshihiro knife
Every Yoshihiro knife is handmade and forged by our master artisans with decades of experience in the Japanese city of Sakai using the best materials and ancient time honored traditions of Japanese sword making
Sharpening recommendations: For professional Japanese knife sharpening, knives can be sent to our Yoshihiro Cutlery store.
2. Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm))
Feature
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.
Description
Yoshihiro hammered Damascus knives have 16 layers of VG-10 Gold, a Japanese Super Steel. The knife Is stain-resistant and durable. The gusto is a Chef's knife. It is used to cut meat, fish and vegetables.3. Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife (6.5'' (165mm))
Feature
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 vOne 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.
Description
Stainless SteelEdge Angle: Double Edged
Grade: Damascus
Handle Shape: Western
Handle Material: Mahogany
HRC:60
Knife Style: Nakiri Vegetable Knife
Saya Cover: None
Stain Resistant: Yes
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 value.
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.
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.
4. Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Gyuto 8.25'' (210mm) Japanese Chefs Knife & Petty Utility Knife 5.3'' (135mm) SET
5. Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) (9.5'' (240mm))
Feature
Grade : NSW Damascus / Knife Type: Gyuto(Chef's Essential Knife)Steel Type: VG-10 46 Layers Hammered Damascus Stainless Steel
Blade: Double-Edged (50/50) / Blade Length: 9.5" (240mm)
Handle Material: Octagonal-Shaped Shitan Rosewood with Mahogany Bolster
Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included
Description
Knife Features
Blade Material: VG-10 Stainless Steel
Edge Angle: Double Edged
Grade: Damascus
Handle Shape: Octagonal
Handle Material: Shitan Rosewood
HRC:60
Knife Style: Gyuto Chefs Knife
Saya Cover: Natural Magnolia Wood
Stain Resistant: Yes
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.
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.
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.
6. Yoshihiro VG-10 16 layers Hammered Damascus Stainless Japanese Chefs Knife Santoku 7'' (180mm) & Petty Utility Knife 5.3'' (135mm) SET
Feature
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 value.The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.
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.
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.
Description
Knife FeaturesBlade Material: VG-10 Stainless Steel
Edge Angle: Double Edged
Grade: Damascus
Handle Shape: Western
Handle Material: Mahogany
HRC:60
Knife Style: Santoku Multipurpose Chef Knife, Petty Utility Knife
Saya Cover: None
Stain Resistant: Yes
The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.
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.
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.
7. Yoshihiro VG-10 Hammered Damascus Kiritsuke Sword Tip Multipurpose Japanese Chef Knife 8.25 inch - Western Style Mahogany Handle
Feature
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 value.The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.
Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. The Kiritsuke is suited for many tasks such as for 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.
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. An optional 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.
8. Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri and Paring Knife Set
Feature
Grade: Hammered DamascusSteel Type: Stainless Steel
Handle Material: Mahogany wood
Hardness Rockwell C scale: 60
9. YOSHIHIRO 46 Layers VG-10 Hammered Damascus Petty Utility Prep Chef Knife 6'', Octagonal Ambrosia Handle
Feature
VG 10 steel blade with 46 layers of damascusStainless steel finish
Octagonal Shaped Ambrosia Handle
Superior sharpness, durable, stain resistant
Handcrafted in Japan
Handcrafted in Japan
10. Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Petty Utility Knife (5.3'' (135mm))
Feature
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 value.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.
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.
The difference will be felt right away when a hand-forged Japanese Petty knife of incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables to handling bigger tasks as a small chefs knife. A razor sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.
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.
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