When it comes to choosing your yoshihiro hayate, there are hundreds of different choices. In our review, weve considered all the various features youll need to know before buying the best yoshihiro hayate. We hope that through this article, with our comparison table, in-detail review of each product can help you decide which one is your best yoshihiro hayate.
Best yoshihiro hayate
1. Yoshihiro NSW 46 Layers Hammered Damascus Usuba Vegetable Chef knife 6.3 IN (160mm) Shitan Rosewood Handle with Saya Cover
Feature
Grade : NSW Damascus / Knife Type: Usuba (Vegetable Chef) KnifeSteel Type: 46 Layers VG-10 Hammered Damascus
Blade: Double-Edged (50/50) / Blade Length: 6.3inch (160mm)
Handle Material: Octagonal-Shaped Shitan / Bolster: Double Mahogany
Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included
2. Yoshihiro Hayate Inox Aus-8 Sujihiki Japanese Chefs Knife Integrated Stainless Handle 9.5 Inch
Feature
Sujihiki Slicer Chefs Knife is a double-edged knife perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.Forged from a single piece of Japanese Inox Aus-8 High Carbon Stain-Resistant steel (HRC 60)
A traditional Japanese convex grind (Hamaguri-ba) that excels in sharpness, durability and ease of sharpening.
Integrated hollow stainless steel handle, molded for comfort and ribbed for safe grip, is welded directly onto the blade to make for a durable, long lasting knife that is also easy to clean and sanitary.
Handwash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.
3. 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 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.
4. Yoshihiro Hayate Inox Aus-8 Sabaki Japanese Chefs Knife Integrated Stainless Handle 5.75 Inch
Feature
The Sabaki/Honesuki is a poultry boning knife designed to fillet poultry and meat from bones. This knife is heavy duty but not meant to cut through bones.Forged from a single piece of Japanese Inox Aus-8 High Carbon Stain-Resistant steel (HRC 60)
A traditional Japanese convex grind (Hamaguri-ba) that excels in sharpness, durability and ease of sharpening.
Integrated hollow stainless steel handle, molded for comfort and ribbed for safe grip, is welded directly onto the blade to make for a durable, long lasting knife that is also easy to clean and sanitary.
Handwash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.
5. Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Suminagashi Kiritsuke Knife 8.25 IN Ebony wood Handle with Sterling Silver ring Nuri Saya Cover
Feature
ZDP-189 super high carbon Japanese Stainless steel core for maximum cutting performance and edge retention (HRC 66-67)Kiritsuke Japanese Multipurpose Chef's Knife are perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven.
ZDP-189 core clad in softer stainless steel for added durability and ease of maintenance
Japanese Non-toxic lacquer coating Nuri Saya Cover Included. Ambidextrous Octagonal Premium Ebony wood handle for both right and left handed chefs
Handwash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan
6. Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Suminagashi Damascus Sujihiki Slicer Knife Octagonal Ebony Wood Handle with Sterling Silver Ring (9.5 IN)
Feature
ZDP-189 super high carbon Japanese Stainless steel core for maximum cutting performance and edge retention (HRC 66-67)Sujihiki Slicer Chefs Knife is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.
ZDP-189 core clad in softer stainless steel for added durability and ease of maintenance
Japanese Non-toxic lacquer coating Nuri Saya Cover Included. Ambidextrous Octagonal Premium Ebony wood handle for both right and left handed chefs
Handwash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan
7. Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Chefs Knife Premium Ebony Handle with Sterling Silver Ring Nuri Saya Cover (10.5 IN)
Feature
ZDP-189 super high carbon Japanese Stainless steel core for maximum cutting performance and edge retention (HRC 66-67)Gyuto Japanese Chef's Knife are perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven.
ZDP-189 core clad in softer stainless steel for added durability and ease of maintenance
Japanese Non-toxic lacquer coating Nuri Saya Cover Included. Ambidextrous Octagonal Premium Ebony wood handle for both right and left handed chefs
Handwash with mild cleanser; Handmade by skilled tradesmen in Japan
8. Yoshihiro Hayate Series Ginsan High Carbon Stainless Steel Gyuto Chefs Knife (9.5'' (240mm))
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. The Yoshihiro Hayate Ginsan Series has a higher level of finishing and polish than our standard Yoshihiro Ginsan knives.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. Excellent for both home chefs and professional chefs.
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.
9. Yoshihiro Hayate Series Ginsan High Carbon Stainless Steel Sujihiki Slicer Chef Knife (9.5'' (240mm))
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. The Yoshihiro Hayate Ginsan Series has a higher level of finishing and polish than our standard Yoshihiro Ginsan knives.One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredients freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.
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 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. Excellent for both home chefs and professional chefs.
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.
10. Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Kiritsuke Knife Silver Ring Ebony Handle (8.25'' (210mm))
Feature
Our Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Series is a state-of-the-art handcrafted Japanese knife selection. ZDP-189 is a high carbon stain resistant steel that sits at the forefront of next-generation steel developed in Japan to maximize cutting performance and edge retention like no other before it.With a HRC scale of 66-67, this knife will make and keep its superior edge for an extreme period of time. It is perfect for those professionals who have daily high-volume prep work for extended hours. The ZDP-189 core is clad with a softer stainless steel to add to its durability and ease of maintenance.
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.
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.
