Yoshihiro VG10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) (8.25" (210mm))on Sale

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.

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Preparing delicious meals starts with taking wholesome ingredients and using the tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s 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.

This Yoshihiro VG10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) (8.25" (210mm)) will help you show off your pride for your favorite team. It is designed in Yoshihiro VG10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) (8.25" (210mm)) team colors and is made of 100% polyester.

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.