Yoshihiro NSW 46 Layers Hammered Damascus Gyuto Japanese Chef Knife 9.5inch(240mm) Shitan handle with Natural Magnolia Saya Cover
Fulfillment by Amazon (FBA) is a service we offer sellers that lets them store their products in Amazon's fulfillment centers, and we directly pack, ship, and provide customer service for these products. Something we hope you'll especially enjoy: FBA items qualify for FREE Shipping and Amazon Prime.
If you're a seller, Fulfillment by Amazon can help you increase your sales. We invite you to learn more about Fulfillment by Amazon .
- Enter your model number to make sure this fits.
- 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: Octaognal-Shaped Shitan Rosewood with Redwood Bolster
- Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included
Frequently bought together
Customers who bought this item also bought
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
From the manufacturer
Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives.
All Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives dates back to the 14th century medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. Our selections are far and wide and is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity.
Yoshihiro VG-10 46 Layers Hammered Damascus
Gyuto Chefs Knife
The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto. With a curved blade that smoothly rocks back and forth with an extended tip for quick chopping, the blade is forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 stainless steel Core. The hammered texture adds a visual accent and eliminates friction and keeps food from sticking to the blade. The knife comes complimented with a premium Japanese style handcrafted D-shaped Rosewood handle that ergonomically welds to the hand for seamless use. A protective sheath made out of magnolia wood called a 'Saya' is included, which protects the knife and adds to its appearance when not in use. The quality of the steel together with its' expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. It is the best surface to sharpen and maintain the blade and also the best tool to preserve and take care of the high quality steel that it is made of.
Hand wash with mild soap. Do not put in a dishwasher. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.
- Note: This knife is not made to be used on hard objects such as Frozen food, bones, nutshells, and granite counter tops.
- VG-10 Steel Core (HRC 60)
- Damascus steel Cladding
- 9.5 inch // 240mm blade length
- 1/12 inch // 2 mm blade width
- 6 oz total knife weight
Excellent blend of Razor sharpness and Durability
VG-10 Steel Core
VG-10 is a Japanese stainless steel that is often utilized in high end Japanese cutlery. It has a hardness, or a HRC level, that exceeds that of most other stainless steel cutlery on the market. Its exceptional hardness means that the cutting edge can be constructed thinner, and therefore sharper, allowing the blade to seamlessly cut through almost any ingredient placed in front of it.
Clad in Damascus steel
The hard VG-10 steel is clad in a softer damascus steel in order to give the blade an added toughness and durability. Balancing hardness and durability is crucial in the construction of a knife and the Yoshihiro VG-10 Hammered Damascus series hits that mark in the best possible way.
Elegant Exterior with Functionality
An elegant 46 layer hammered outer steel is a stylish yet functional design eliminating friction and keeping food from sticking to the blade.
Stain Resistant for a Peace of Mind
Both the VG-10 steel core and the outer damascus steel are stain resistant. This means that they resist the forming of rust when it is left wet during its use. The user is free to use the knife for extended periods without the worry of any rust buildup.
Lightweight and Seamless to Use
Complimented with a traditional Japanese style D-shaped Rosewood handle. A favorite among chefs who are in need of a high grade stainless steel cutlery with a particular focus on lightness of weight and ease of use.
The most versatile and essential of all knives a cook can have is a Japanese chef knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef 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 Gyuto Chef 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 Octagonal Shitan Rosewood handle affixed with a Double Redwood bolster. A protective wooden sheath called a Saya encases each 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.
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.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
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),
The handle is very comfortable and conforms to my hand nicely. It has a great color to it. The hammering on it looks great and does help release food. The wooden sheath is nice for bringing it to gatherings where I will be prepping food.
All in all I am absolutely pleased with my purchase!
EDIT: Unsure how long I had it before it happened but I encountered the broken tip as well. Thought it was my knife holder but I confirmed the tip is not hitting the base. Still really enjoy the knife but it kind of sucks since it was an expensive knife. My cheaper Victorinox knives have never lost any of their tips. Don't know why this happened. I still enjoy the knife but for the price I paid for it I don't think this should happen. Will be having to sharpen the tip out unfortunately.
The blade is only 2mm wide, so it slices very easily. I have cut sushi rolls with it - not the ideal tool for sushi - but it did very well.