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Best chef knife japanese yoshihiro
1. Yoshihiro VG-10 Hammered Damascus Kiritsuke Sword Tip Multipurpose Japanese Chef Knife 8.25 inch - Western Style Mahogany Handle (with Magnolia Saya Cover)
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 chef's 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.
Description
Knife FeaturesBlade Material: VG-10 Stainless Steel
Edge Angle: Double Edged
Grade: Damascus
Handle Shape: Octagonal
HRC:60
Knife Style: Kiritsuke Multipurpose Knife
Saya Cover: Optional Magnolia Saya Cover Sheath
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.
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. 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.
2. Yoshihiro VG-10 Damascus Santoku Multipurpose Japanese Chef Knife 7" (Western Style Mahogany Handle)
Feature
Santoku Chefs knife is a traditional Japanese Multipurpose chefs knife designed for home use. It is perfect for slicing, dicing, chopping, and mincing of fruits, vegetables, bonesless meats, and fish.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
Santoku Chefs knife are perfect for slicing, dicing, chopping, and mincing of fruits, vegetables, bonesless meats, and 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. Our VG-10 Hammered Damascus Santoku Multipurpose Chefs Knife is forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style handcrafted mahogany handle that extends to the full tang of the knife and is NSF certified for commercial kitchens 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. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.3. 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.4. Yoshihiro Mizu Yaki Blue High Carbon Steel Black Damascus Kiritsuke Japanese Multipurpose Chef Knife 8.25 In with Nuri Saya Cover
Feature
KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*Kiritsuke Japanese Chef's Knife is a cross between a chef's knife and a vegetable knife. It is perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven.
Blue High Carbon Steel #2 core hand forged Damascus clads and water quenched (Mizu Yaki) for maximum cutting performance and edge retention (HRC62-63)
Damascus refers to the beautiful marbled wave like patterns. Only the most skilled of artisans can forge these metals together in such a complex puzzle piece formation, blending aesthetics and performance
Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan (Lacquered Coated Saya Cover Included)
Description
The Yoshihiro Mizu Yaki Kiritsuke Japanese Chef's Knife is a cross between a Yanagi and Usuba knife, or a knife for slicing fish and a knife for cutting vegetables. Its cutting edge is slightly straighter than a chef's knife, making it suited for chopping vegetables, but it holds a curve to the tip, which makes it good for slicing. In traditional Mizu Yaki manner, this knife was forged using water during the tempering process to make the steel harder. Crafted with a blue steel #2 (62-63 HRC) core, it has superior edge retention and ease of sharpening. Its traditional Japanese, rustic, black finish gives this knife an elegant look and feel. With its handcrafted rosewood handle and added damascus steel layering, this knife has a thicker spine than most, and is great for chefs who prefer a more durable, slightly heavier knife.
Our Mizu Yaki Black forged Kurouchi knives are also complimented with a traditional Japanese style handcrafted Shitan wooden handle affixed with a Shitan bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.
Care & Sharpening: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.
KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*
5. Yoshihiro NSW 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife 7 IN with Natural Magnolia Saya Cover
Feature
Grade : NSW Damascus / Knife Type: Santoku( Multipurpose Chef ) KnifeSteel Type: 46 Layers VG-10 Hammered Damascus High Carbon Stainless Steel
Blade: Double-Edged (50/50) / Blade Length: 7 IN (180mm)
Handle Material: Octagonal-Shaped Shitan Rosewood Bolster: Double Red wood
Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included
Description
The Santoku is a multipurpose chefs knife with a round tip. The blade is shorter and thinner, making it perfect for home cooking. Santoku literally means three virtues, and can be used for meat, fish, and vegetables. 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. 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.
Our Nickel VG-10 Gold Hammered Damascus Santoku 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 Shitan Rosewood handle affixed with a Double Redwood 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.
Santoku is Japanese for three virtues and refers to the way it can chop, dice, and slice ingredients for any preparation, making it a favorite among chefs and cooks everywhere. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art. Available in 7-inch with a limited lifetime warranty. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.6. Yoshihiro VG-10 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 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.
8. Yoshihiro Cutlery Hammered Damascus Sujihiki Chef Knife, 9.5-Inch
Feature
16 Layers of VG-10 Hammered DamascusStain-Resistant, Blade may appear darker in picture due to lighting conditions
Double-Edged Blade
Mahogany Handle
Hardness Rockwell C Scale: 60
Description
One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools. 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. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. Yoshihiro Sujihiki slicing knives are perfect for table-side carving during holidays and special occasions.
Our VG-10 Hammered Damascus Sujihiki slicing knife is forged with a combination of the traditional styles of Japanese and Western slicing knives, with a long straight blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style handcrafted mahogany handle that extends to the full tang of the knife and is NSF certified for commercial kitchens 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.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.
9. 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.
10. YOSHIHIRO VG10 16Layers Hammered Damascus 6PC SET Japanese Chef's Knife
Feature
Grade: Hammered Damascus / Knife Type: 6PC SET Gyuto 240, Gyuto210, Sujihiki, Santoku , Usuba , PettySteel Type: VG10 16 Layers Nickel Hammerded Damascus Stainless Steel
Blade: Double-Edged (50/50) / Blade Length: Gyuto 9.5(240mm), 8.25
BOLSTER: Stainless Steel / Handle Material: Mahogany Handle
Hardness Rockwell C scale: 60
Description
YOSHIHIRO VG-10 16 Layers Nickel Damascus Knife 6PC Set (Western Style Premium Mahogany Handle)Size: Gyuto 8.25" (210mm) Gyuto 9.5"(240mm) Petty 5.3" (135mm) Sujihiki 9.5"(240mm) Santoku 7"(180mm) Usuba 6.3"(160mm)
This complete set is has everything you need. Great for those who want a new collection of Japanese knives and to give as a gift. These knives are sharp and easy to maintain.
The Gyuto is a chef knife that is used for cutting meat, fish and vegetables. It is versatile in use. This set includes two sizes.
The petty is a small chef knife. Perfect when working with smaller ingredients or delicate foods. The Sujihiki is a slicing knife. It is used to slice boneless fish fillets, poultry breasts and roasts. The height of the blade is short, reducing friction when slicing.
The Santoku is a multipurpose knife. The blade is shorter and thinner making it perfect for cooking at home or in smaller spaces. It is used to cut meat, fish and vegetables.
The Usuba is a vegetable chopping knife. The blade is thin, which is required for chopping dense vegetables without breaking them. The blade is also tall which keeps the knuckles well above the cutting board.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.
