Yoshihiro VG10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Ambrosia Handle) (8.25″ (210mm)

Blade Material: VG10 Stainless Steel / Edge Angle: Double Edged / Grade: Damascus / Shape: Octagonal / Care for Material: Ambrosia / Hrc: 60 / Knife Style: Gyuto Chefs Knife / Cover: Natural Magnolia Wood / 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 bizarre value.
The most versatile and essential of all knives a cook can have is a Japanese chefs knife referred to as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks backward and forward and has an extended tip for quick chopping that can be utilized to cut meat, fish, and vegetables.
Preparing delicious meals starts with taking wholesome ingredients and the use of the tools such as a prime 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 most simple tasks are elevated with a handcrafted knife that may be as beautiful as it is functional.
Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Care for that may be 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 must 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.