Yoshihiro VG10 16 Layers Hammered Damascus Gyuto Japanese Chefs Knife 8.25 in (Western style Mahogany Handle)
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.
- Gyuto Chef's Knife is the most versatile and essential of all chef knives perfect for dicing, slicing, and chopping fresh produce to carving a roast chicken straight from the oven.
- 3 Layer construction with a VG-10 Japanese stainless steel center core with a HRC 60 for exceptional sharpness, edge retention, and durability with ease of sharpening.
- An elegant 16 layer hammered outer steel is a stylish yet functional design eliminating friction and keeping food from sticking to the blade
- A premium Mahogany wood handle with a full tang for a well balanced construction for seamless use.
- Excellent for entry level chefs. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted by skilled tradesmen in Japan. Not mass produced.
Frequently bought together
Customers who bought this item also bought
From the manufacturer
From Left to Right: Santoku knife, Nakiri vegetable knife
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 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 16 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. This knife comes complimented with a premium handcrafted mahogany handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless 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.
*This knife is not made to be used on hard objects such as Frozen food, bones, nutshells, and granite counter tops.
- VG-10 Staineless Steel Core (HRC 60)
- Clad in 16 Layer Hammered Damscus Steel
- Premium Mahogany Wood Handle
- Full tanged for excellent balance
- Hand forged and made in Japan
- VG-10 Steel Core (HRC 60)
- Damascus steel Cladding
- 8 inch, 200 mm length
- 1/12 inch, 2 mm blade thickness.
- 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 16 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.
Balanced and Fit for Comfort
Complimented with a premium handcrafted mahogany handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use.
The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best 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. Our VG-10 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 16 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style handcrafted mahogany handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless 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. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.
Top customer reviews
Very high quality blade that is sharper than any other knife I own.
Right out of the box it was very, very sharp. Did the paper test and it cuts better than my current kitchen knives. Slicing a tomato is effortless. Easier than a hot knife through butter! Use the best sharpening stones you can afford to ensure the blade remains sharp. "King" stones are good quality for the money from Japan. Do not use a steel sharpening rod, it is too harsh on this blade. Get a ceramic rod and or a strop (with or without polishing compound) to finish the sharpening of the knife.
Knife is smaller than a usually 8-9.5" western Chef Knife. However, it is a great size for all tasks with a good weight and nice hand to it. I did not notice any real difference while performing my normal tasks compared to my western Chef's knife.
The hammer damascus is gorgeous and much better than in the pictures. The handle is made of nice quality wood. I will likely be oiling the handle once a month to maintain it's luster.
Lastly, the seller- Yoshihiro Cutlery - is a wonderful seller with prompt shipping service and high quality customer service! Please don't hesitate to buy from them!
I would recommend and buy this knife again. Currently I am looking to purchase the Paring knife and the Santoku knife in the same style in the near future.
My daughter who is 20, credits this specific knife for her learning to cook and cook well. She just loves this thing and told me she would cook and prep meals just so she could use this knife. I am going to gift if to her soon as I am opting in for a set of Shun's.
I sharpen this with a Japanese wet stone - which you soak in water, and well, youtube the 'how to'--- part to hard to explain here. I think this needs sharpening every month at least - I use it almost daily for basically everything including meat. It is not what I would call a meat knife but designed obviously for expert vegetable cutting. Don't misunderstand me when I say it beats the daylights out of any western heavy knife on meats that is bought from Target or a supermarket. I cut steak, chicken, fish and it does very well.
The blade can chip some if you don't use fir for purpose cutting boards that have some give to them, and of course, I abused this knife quite badly learning not to use so much pressure. Really nice knife overall.
Easy to get a laser edge on it, and simple to retain that edge. Those are the touchstones we look for in the industry.
No more huge gauge German knives made out of tool steel that you have to get a professional to put on a grindstone!
I use a ceramic steel about twice a week on this thing and I can brunoise shallots so small and fine that you'd need a jewellers loop to see them!
That said, I have roommates and urge them never to touch it: terribly sharp, but also terribly wonderful and versatile in the kitchen.