Yoshihiro VG10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) (8.25" (210mm))
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Availability:
In Stock.
Arrives
Thursday, Jun 12
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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.
Blade Material: Stainless Steel
Brand: Yoshihiro
Color: Rosewood Handle
Handle Material: Rosewood
Blade Edge: VG10 Stainless Steel
Blade Material: Stainless Steel
Brand: Yoshihiro
Color: Rosewood Handle
Handle Material: Rosewood
Blade Edge: VG10 Stainless Steel
Blade Length: 8.25 Inches
Construction Type: Forged
Item Weight: 0.33 Pounds
Blade Color: Silver
Is Dishwasher Safe: No
Item Length: 18 Inches
Manufacturer: YOSHIHIRO
Size: 8.3"
UPC: 740016865735
Global Trade Identification Number: 35
Item Weight: 5.3 ounces
Country of Origin: Japan
Item model number: NSGY210SH
Is Discontinued By Manufacturer: No
Date First Available: March 23, 2012
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Thursday, Jun 12
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
I purchased the Yoshihiro NSW 46 knife as a gift for my son several months ago. While not a professional chef, he is a very accomplished cook with excellent knife skills. He thinks highly of this knife — prizes it really. It’s beautifully crafted; definitely a piece of art. Beautifully packaged, too. The first thing my son did was feel for the balance, and gave it a deep-voiced “oh yeah,” (he’s a real under-stated kind of guy). The knife is very sharp, and has held its edge with no rolling or chipping through a lot of use. When I asked my son how he would review it, he said “top marks!” Top marks also for Yoshihiro’s customer service. I received the knife promptly. Yoshihiro called me some months later to make sure I was happy with my purchase after a time of use, and to see if we needed any sharpening services (first one is free if you need it). They then followed with a personal email which was clearly written by the service rep I spoke to (a very nice and professional woman who wasn’t bothersome at all). I have no doubt that if I’d had a problem with the knife, Yoshihiro would have taken seamless care of any concerns. At the time of purchase, I was wavering between Yoshihiro and another brand. What tipped me to Yoshihiro were reviews of Yoshihiro by professional chefs. I’m so glad I followed their advice, and would like to thank them for taking the time to write here. I am a Yoshihiro repeat customer, as I just purchased their NSW 46 layers veggie knife for my son-in-law’s bday gift. This is a brand I’m going to stick with, as they clearly put a lot of heart into what they create.
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Reviewed in the United States on September 21, 2019 by A. Meinssen