Top 10 yoshihiro wa gyuto for 2020
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Best yoshihiro wa gyuto
1. Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Ambrosia Handle) (9.5" (240mm))
Feature
Grade : NSW Damascus / Knife Type: Gyuto Chef's Essential KnifeSteel Type: 46 Layers VG-10 Hammered Damascus
Blade: Double-Edged
Handle Material: Ambrosia Handle
Hardness Rockwell C scale: 60 / Saya Cover: Included
Description
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. Gyuto literally means beef sword and was initially used for cutting meat in Japan. The Gyuto is one of the most versatile and essential of all knives a cook can have. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. 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. 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. Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a traditional Japanese style handcrafted Octagonal Red Pine Handle. 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.2. Yoshihiro Ginsan High Carbon Stainless Steel Gyuto Chefs Knife Rosewood Handle with Nuri Saya Cover (8.25'' (210mm))
Feature
Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 62-63, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. Ginsanko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that provide peace of mind in high-paced environment.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 Round 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
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. 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.
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.
3. Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Gyuto Chefs Knife (8.25'' (210mm) & Saya)
Feature
Kurouchi translates as Black-Forged and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade. With a HRC of 62-63, the core of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time. The Kurouchi Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact.Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge.
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.
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 along the knife's edge.
4. YOSHIHIRO NSW 46 layers Hammered Damascus Gyuto Japanese Chefs Knife 8.25 inch(210mm) Shitan Handle with Magnolia Saya Cover
Feature
Grade : NSW Damascus / Knife Type: Gyuto(Chefs Essential Knife)Steel Type: VG-10 Hammered Damascus NSW Stainless Steel
Blade: Double-Edged (50/50) / 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
5. Yoshihiro VG-1 SC Double Sided Hollow Ground Wa Gyuto Japanese Chef's Knife Ebony Handle Yoshikuni Series 10.5"(270mm)
Feature
Grade:VG1 High Carbon Steel Double Sided Hollow Ground (Stainless Steel)Knife Type: Gyuto (Chef Knife)
Steel Type: VG-1 Double Sided Hollow Ground (Stainless Steel)
Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Premium Ebony
Hardness Rockwell C scale: 61 Saya: Lacquered Nuri Saya Included
6. Yoshihiro Inox Honyaki Stain Resistant Steel Wa Gyuto Chef knife Shitan Handle (With Nuri Saya Cover) (10.5 IN)
Feature
Grade: Inox Honyaki / Knife Type: Gyuto (Chef's) KnifeSteel Type: Inox (AUS-10) Stain Resistance Steel
Blade: Double-Edged (50/50) / Blade Length: 8.25" (210mm), 9.5"(240mm), 10.5"(270mm)
Handle Material: Shitan Rosewood / BOLSTER: Double Bolster
Hardness Rockwell C scale: 62-63 / Saya Cover : Premium Lacquer Coated Wooden Saya Included
7. Yoshihiro Aogami Super/Blue Steel Warikomi,Chef's Knife/WA Gyuto(Japanese Style) (240mm/9.4")
Feature
Yoshihiro's Aogami Super model WA Gyuto(Japanese Style Chef's Knife)Aogami Super(Yasuki Blue Steel/Core, squeezed into Stainless Steel (called "Warikomi" made by Awase method)
Octagonal Wood Handle with Buffalo Bolster *Color may vary, due to natural products
Blade Length:240mm/9.4"
Made in Sakai/Osaka,Japan
8. Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chefs Knife (9.5'' (240mm) & Saya, Octagonal Rosewood Handle)
Feature
Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. 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. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.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.
From slicing filets of fish fresh from the fish monger 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted 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.
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.
9. Yoshihiro Aogami Super/Blue Steel Warikomi,Chef's Knife/WA Gyuto(Japanese Style), with Wooden Saya Cover (240mm/9.4")
Feature
Yoshihiro's Aogami Super model WA Gyuto(Japanese Style Chef's Knife)Aogami Super(Yasuki Blue Steel/Core, squeezed into Stainless Steel (called "Warikomi" made by Awase method)
Octagonal Wood Handle with Buffalo Bolster *Color may vary, due to natural products
Blade Length:180mm/7.1",210mm/8.3" & 240mm/9.4"
Comes with Wooden Saya Cover,originally stamped by Yoshihiro
10. Yoshihiro High Speed Stainless Steel Gyuto Chefs Knife Ebony Handle (9.5'' (240mm))
Feature
Our Yoshihiro High Speed Steel series beautifully brings together incredible sharpness, long lasting edge retention, stain resistance, and an ease of sharpening that outclasses many other knives currently on the market. The outstanding performance of the knife is the result of combining state-of-the-art metallurgy with the bountiful knowledge and skill of the master craftsmen.High Speed Steel is currently considered to be the most advanced stainless steel on the market for high-end kitchen knives. A particular significance is the high amount of Cobalt (8%) in the steel alloy which give it its high wear-resistance and durability. It makes it perfect for use in its original purpose of industrial machinery, but also excellent in high-end kitchen knives which require long lasting edge retention.
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. A protective wooden sheath called a Saya is included, 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.
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