Yoshihiro VG10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) (8.25" (210mm))
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Availability:
Only 1 left in stock, order soon!
Arrives
Friday, Oct 30
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Size: 8.3"
Color: Rosewood Handle
Features
- Blade Material: VG10 Stainless Steel / Edge Angle: Double Edged / Grade: Hammered Damascus / Handle Shape: Octagonal / Handle Material: Shitan Rosewood / HRC: 60 / Knife Style: Gyuto Chef Knife / Saya Cover: Natural Magnolia Wood / Stain Resistant: Yes / Made in Japan
- Forged and hammered with 46 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial 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.
- Preparing delicious meals starts with taking wholesome ingredients and using the 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.
- 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.
Description
For Peace of Mind The VG-10 steel core and outer Damascus steel resist rust, allowing for extended use without worry. Fit for Comfort This knife features a handcrafted octagonal natural rosewood handle in traditional Japanese style. Magnolia Saya Sheath A protective wood Saya is included to safeguard the knife & enhance its appearance when not in use. 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. Hammered Damascus Gyuto Hammered Damascus Petty Hammered Damascus Santoku Hammered Damascus Nakiri Hammered Damascus Slicer
Blade Material: Stainless Steel
Brand: Yoshihiro
Color: Rosewood Handle
Handle Material: Rosewood
Blade Edge: VG10 Stainless Steel
Brand Name: Yoshihiro
Manufacturer: YOSHIHIRO
UPC: 740016865735
Number of Items: 1
Global Trade Identification Number: 35
Included Components: Kitchen Knife, Knife Sheath
Item Type Name: Kitchen Knife
Model Number: NSGY210SH
Manufacturer Part Number: NSGY210SH3
Unit Count: 1 Count
Blade Material Type: Stainless Steel
Handle Material: Rosewood
Material Type: VG10 Stainless Steel
BladeLength: 8.25 inches
Item Weight: 5.28 ounces
Item Length: 18 inches
Size: 8.3"
Color: Rosewood Handle
Blade Color: Silver
Blade Edge: VG10 Stainless Steel
Construction Type: Forged
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Friday, Oct 30
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Size: 8.3"
Color: Rosewood Handle
This is pretty far beyond what I think I can reasonably use to it's full potential. I'm not a chef and I don't even cook every day. I've used the same ok-to-average-knife for 11 years now. Finally decided to spoil myself and upgrade. This might end up being pass on to my kids. I also recently got some those ceramic knives (pretty in-expensive ones) to try, those are very sharp ... this thing feels far sharper. I really did not expect that. I'm not sure I can describe it without sound like a psycho now, but I like cutting things now. Do not try how sharp it is with your finger, watch your fingers when you chop stuff. The knife is quite light and nimble. Lighter than I would've expected. The blade is pretty thin. A bit blade heavy balance. Handle seems very light. The handle is nice though, comfy. It's not a rocking knife, the profile is too flat, but straight cuts push/pull are amazing and I can't get enough of how smooth it cuts. It's like gliding your hand on silk. Finish is wonderful, it looks, feels and functions like something that you think would be made in Japan. The layered steel looks great. The hammering is very pretty. I had to ogle at it for a while. I'd like to take care of it, I'll end up getting some wet stones, I guess. I read that you kinda need those things when you get to this level of a knife. Wipe it clean/dry and always hand wash (something I hear you must do for this level of a knife), granted I do that to my ceramic and my old basic knife too. Being a noob, will I use this to its full potential? Absolutely not ... do I care? Not really. I like to look at it, I like to hold it and I like to use it. It makes me happy and I will recommend it even if you are a noob in the kitchen. Maybe I'll just cook more often and get better ... Edit: about 6 months later. I still love this knife. It's still amazingly sharp, sharper than the knives I practice sharpening on with my new wetstones. It's a little silly how good the edge retention is. However, I noticed downsides now: the hammered finish does nothing to help the food slide off, it might even get food to stick more, a little annoying. I also wish I got the slightly longer one (I got 8.25" one, probably should have gotten 9.5"). Handle wood is very hard and survives bumps etc pretty well. I already bent the knife point but fixed it as well. I'm still very happy with my knife, though it's quite premium and if you skip the pretty parts you may be able to find even more functional ones (though personally, I doubt I'd notice the difference),
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Reviewed in the United States on August 11, 2016 by OmNomNomNom
Size: 8.3"
Color: Rosewood Handle
This is my first Japanese gyuto but I've been able to try many different makes owned by my friends and I must say I'm very, very impressed by this Yoshihiro. I wanted to get the Ho wood handle but it was out of stock everywhere so I went with this one and I'm glad I did. It came respectably sharp out of the box. I was able to shave fine hair and cellophane tomatoes single-handedly before and after I went through several pounds of tough ingredients. It holds its edge very well. I am diligent with my cleaning but it seems like this blade is difficult to stain. I've heard others have had some reactivity but so far I've had none. I found the saya a bit rough so I stepped it down to 12000 grit micromesh and it feels great. Just be careful not to sand over the hanko. The ink is very shallow and will readily fade. I only touched it with 12000 and it lightened. There was a little roughness at the transition from the handle to the bolster so I stepped it down to 12K as well and it feels like a million bucks. It feels like a much more expensive knife with that little bit of polish. I'm a fan of the magnolia/horn contrast but the rosewood is really nice. The bolster is listed as 's***an rosewood' and it looks a lot like mottled ebony. The knife handles amazingly well. The 47mm deep blade is a favorite. I love having that extra room below my fingers. The handle grip is solid but the pinch grip is made to be. I've also done some detail work with a pencil grip. It is very light but still has enough heft and forward balance to harness gravity. Chopping and slicing on the entire length of the blade is perfect. If you're not quite ready to invest in something like a $350+ gyuto the lower-tier Yoshihiro knives are hard to beat. Their Suminagashi line is also an amazing bargain, as is the Kurouchi. I was very interested to compare it to my friend's Kikuichi Swedish Warikomi damascus gyuto since they look exactly alike and I was pleased to find the Yoshihiro relinquished nothing to the more expensive Kikuichi. I think Yoshihiro will find me a regular customer.
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Reviewed in the United States on October 14, 2014 by Brad Maestas
Size: 8.3"
Color: Rosewood Handle
While I'm an amateurish-at-best chef, I do know a few things about blades- former boy scout, shave with a straight razor that I hone and strop myself, I've forged several knives of my own, etc. I'm, er, a bit fond of bladed objects. So when I tell you that this knife is sharp enough to take me by surprise, I hope you'll take my meaning. It passes the paper test with flying colors, it will very easily shave whatever hair you try it on (and the skin beneath if you're not careful!), but it passed my personal favorite test- the overripe blueberry. Forget slicing a ripe tomato, the paper-thin blueberry skin is a real test of a knife in my experience, and this knife handled it with surgical ease. On top of that, it is an absolute show-stopper aesthetically- the pictures don't begin to do it justice. I should note, however, what it is *not*. Do not labor under the misunderstanding that this is a folded steel blade- it is not. It is an extremely high-quality core of Japanese VG-10 steel with Damascus-style layering and a hammered finish to give it better durability and aesthetics. If you're looking for an actual Japanese folded-steel blade, look at a price point 10-20x what you see here and consider yourself lucky if you find one. If, however, you're looking for an extremely high-quality, beautiful, razor-sharp kitchen knife, I highly recommend this one.
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Reviewed in the United States on August 6, 2013 by M. Drake
Size: 8.3"
Color: Rosewood Handle
After nearly two months of daily kitchen grind, this knife is as sharp and as beautiful as it was the day it came out of the box. From thinly slicing beef to finely dicing tomatoes, it mows through every task with ease. The only time i have had an issue with staining was after mincing a large amount of basil, but after a little scrub, knife oil and TLC it was back to gleaming. I also bought a yoshihiro utility knife in blue steel that, and while being very useful, it has not retained an edge like this Damascus steel. I also prefer the handle style to the western of other knives, it's just more comfortable during a long day, but that is of course personal preference. Combine the comfort of the handle with its light weight and it's stubbornly razor sharp blade and you might have the perfect knife. Buy it! You'll love it!
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Reviewed in the United States on September 16, 2014 by Jeremy R.
Size: 8.3"
Color: Rosewood Handle
I sharpen this to a razor and it holds the edge very long . I make an incredible amount of cuts everyday prepping and making sushi , it’s held strong the last 1.5 years .
Reviewed in the United States on September 3, 2026 by cody
Size: 8.3"
Color: Rosewood Handle
I love this knife, but it definitely has its specific use-cases. Hard vegetables like squash? Excellent, due to the hammered finish. Sticky soft things like tomatoes? Again, ideal release and a lovely pull-through feeling. Onions or other semi-hard things you're trying to finely dice through cross-cuts? Well... My only problem with this knife is the spine thickness. It measures as advertised, but I still prefer a thinner blade for most of my prep. Let it be known that the 'hammered' finish increases the effective spine thickness beyond what is advertised. This knife was shipped reasonably sharp (very sharp to most standards) with the advertised blade angle. Due to the hardness, I sharpened it to 10 degrees rather than the 12 it shipped with. Still, halfway through the cut, it felt like it was getting 'stuck' in an onion, compared to my thinner blades. All-in-all, a great purchase, but I keep it in the box until I have company.
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Reviewed in the United States on June 11, 2022 by Christopher_K
Size: 8.3"
Color: Rosewood Handle
Thus knife is just plain old gorgeous, from the all wooden handle and bolster to the hammer marks to the kanji to the demascus layering. It is absolutely gorgeous. Functionally it is just as good. The handle provides great purchase, the blade is rigid and light, feels great in hand and easy to work with. It comes sure sharp as all Japanese kinves do, however for some reason they only single side sharpened my knife (see pictures), even though it clearly ment to be double beveled. No big deal, I simply put the second bevel on using a whetstone. Honestly if you're buying a knife of this quality you should know how to use sharpening stones, so this shouldn't be a major detraction, but definatley noteworthy and to be considered before purchase.
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Reviewed in the United States on April 13, 2019 by Leonard Dalton
Size: 8.3"
Color: Rosewood Handle
Very beautiful product, and clearly high quality. For people who are just starting to get into higher end knives there may be other more accessible brands price-wise, however, the craftsmanship and attention to detail that went into this knife was well worth the minor price bump. I have used it with foods like carrots, tomatoes, potatoes, cilantro, parsley, chicken, and beef since purchasing and I have been astounded by the way it glides through meat immediately after chopping tough root veggies like they were nothing. In sum, you can definitely find perfectly good, moderately cheaper options out there of Japanese Chef Knife, but if you want a beautiful, handmade product for only a little more money than the next tier of options Yoshihiro will absolutely come through for you.
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Reviewed in the United States on June 1, 2020 by vlad mostrenof