Finding your suitable yoshihiro gyuto knife is not easy. You may need consider between hundred or thousand products from many store. In this article, we make a short list of the best yoshihiro gyuto knife including detail information and customer reviews. Let’s find out which is your favorite one.
Reviews
1. Yoshihiro Blue Steel Gyuto Chefs Knife with Stainless Steel Cladding Rosewood Handle with Lacquered Nuri Saya Cover (7" (180mm))
Feature
The gyuto features a curved blade that smoothly rocks back and forth with an extended tip for quick chopping.The outstanding hardness of Blue Steel (HRC 63-64) makes possible for an extremely thin and sharp cutting edge that can effortlessly cut through foods.
The sharpness lasts longer and is more consistent over a period of time compared to stainless steel knives.
The stainless steel cladding significantly increases the blade's durability to withstand staining
The traditional Japanese rosewood handle allows the knife to be light and well balanced
Description
The Yoshihiro Blue Steel Gyuto Chefs knife with Stainless steel Cladding is designed for multipurpose use and is great for home or professional use. Handcrafted with consideration for all tasks, this knife has a good balance of length, curve, and height. It's great for slicing, chopping, and dicing and for use with meat, fish, and vegetables. The blue steel #2 high carbon steel core, with an HRC of 63-64, provides an extremely sharp edge that is able to maintain its sharpness over extended period of time.
The stainless steel cladding allows much of the blade to be more forgiving to exposure of water while still having the superior edge retention and sharpness intact. With its handmade Japanese style rosewood handle with double bolster equipped with a protective wooden sheath called a "Saya," which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. The Lacquered Saya encases each knife and adds to its appearance when not in use.
Care & Sharpening: 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.
*2. Yoshihiro VG10 Stainless Steel 33 Layers Damascus Gyuto Japanese Sushi Chef Knife 9.5 Inch(240mm) with Nuri Saya Cover
Feature
Grade : VG-10 Damascus / Knife Type: Gyuto (Chef's Essential) KnifeSteel Type: VG-10 33 Layers Damascus Stainless Steel
Blade: Double-Edged (50/50) / Blade Length: 9.5 In (240mm)
BOLSTER: Stainless Steel / Handle Material: High-Graded Composite Wood Handle
Hardness Rockwell C scale: 60 / Saya Cover: Lacquered Magnolia Wooden Saya is Included
Description
The Gyuto is a Japanese chef knife with a Western style 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. Gyuto literally means beef sword and was initially used for cutting meat in Japan. Our VG-10 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 with 33 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style High Graded Composite wood 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 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. 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.
3. Yoshihiro Inox Stain-resistant Aus-10 Steel Ice Hardened Gyuto Chefs Knife 8inch 210mm
Feature
Gyuto Chefs Knife are perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven.Forged from a single piece of Japanese Inox Aus-10 High Carbon Stain-Resistant steel (HRC 61)
Best in class in edge retention, toughness, and ease of sharpening. Can be resharpened to reacquire its original sharpness for years on end.
Stainless steel bolster, full tang, and a high grade composite wood makes for a strong and durable knife that is beautiful, balanced, and comfortable.
Handwash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.
Description
Yoshihiro Inox Stainless Steel Gyuto Chef's Knife
The most versatile and essential of all knives a cook can have is a Japanese chef's 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'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. Our Yoshihiro Inox 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 from a single piece of high carbon Aus-10 stainless steel, this knife is complemented by a premium Western style high-grade composite wood handle that extends to the full tang of the knife and is NSF certified for use in commerical kitchens, and ergonomically welds to the hand for seamless use. This knife also comes with a protective wooden sheath called a "Saya", which protects the knife and adds to its appearance when not in use. Available in 7-inch, 8.25-inch, 9.5-inch, and 11.7 inch.
Highlights
- Yoshihiro Inox High Carbon Aus10 stainless steel fortified with the elements of chromium, molybdenum, and vanadium for superior edge retention and stain resistance.
- Double-Bevel blade that is sharpened to 15 degrees. That is sharper than most Japanese blades, which are usualy sharpened to 16 degree angles, and European blades that are traditionally sharpened to 20 to 22 degrees.
- Hand forged from a single piece of high carbon stainless steel that is non-corrosive and low maintenance.
- High-grade composite wood handles that are NSF certified for use in commercial kitchens, and fit ergonomically in hand for comfort and long use.
- A Rockwell hardness that measures to a rating of 60.
- Handmade by master artisans in Japanese city of Sakai.
- For best care, hand wash and dry.
Detailed Features
The ancient traditions of Japanese sword making live on the hands of Yoshihiro master artisans, creating handcrafted knives with the best materials. The process of heating high carbon steel in hearths reaching temperatures in the thousands and quenching in cool water in repetition requires great skill. During this process, our artisans hammer away impurities while strengthening the steel with enough elasticity to meet our rigorous standards for the highest quality knives available.
Forged and handcrafted by Yoshihiro master artisans, every knife is made with the ultimate attention to detail, polishing and sharpening the high carbon stainless steel Inox blades that are as equally sturdy as they are thin, to finely cut through food with precision.
Why Choose Yoshihiro?
Every Yoshihiro knife is handmade and forged by master artisans with decades of experience in the Japanese city of Sakai, using the best materials and ancient time honored traditions of Japanese sword making.
Sharpening recommendations: 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 professional Japanese knife sharpening, your knives can be sent to our Yoshihiro Cutlery store.
4. Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Red Pine Handle)
Feature
Grade : NSW Damascus / Knife Type: Gyuto Chef's Essential KnifeSteel Type: 46 Layers VG-10 Hammered Damascus
Blade: Double-Edged
Handle Material: Octagonal Red Pine Handle
Hardness Rockwell C scale: 60 / Saya Cover: Included
Description
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. Gyuto literally means beef sword and was initially used for cutting meat in Japan. The Gyuto is one of the most versatile and essential of all knives a cook can have. 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. Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a traditional Japanese style handcrafted Octagonal Red Pine Handle. 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art.5. Yoshihiro High Speed Steel Gyuto Chefs Knife Black Pakkawood Handle (8.25"/210mm)
Feature
High Speed Steel core (HRC 65-66) with Stainless Steel CladdingIncredible edge retention and sharpness with ease of sharpening
Double Beveled Gyuto Knife
Full Tang Black Pakkawood Handle
Magnolia wood Saya cover included
Description
Our Yoshihiro High Speed Steel Gyuto is a state of the art Handcrafted Japanese Chefs knife. It beautifully brings together incredible sharpness, long lasting edge retention, stain resistance, and an ease of sharpening that outclasses many other knives currently on the market. The outstanding performance of the knife is the result of combing state of the art metallurgy with the bountiful knowledge and skill of the master craftsmen. High Speed Steel is currently considered to be the most advanced stainless steel on the market for high end kitchen knives. A particular significance is the high amount of Cobalt (8%) in the steel alloy which give it its high wear resistance and durability. It makes it perfect for use in its original purpose of industrial machinery, but also excellent in high end kitchen knives which require long lasting edge retention. It is not easy to forge kitchen knives with High Speed Steel and there are not many knife manufacturers that make the attempt. However, the end results are overwhelmingly positive if done successfully. A particular importance is during heat treatment when the steel reaches in excess of 1200 degrees Celsius. This temperature is extremely high even within forging handcrafted Japanese knives and combined with the state of the art steel, it is what makes the Yoshihiro High Speed Steel Gyuto its exceptional features. The High Speed Steel core is clad in full stainless steel for added protection and durability and comes with a handcrafted magnolia wood cover for easy storage. Black Pakkawood is utilized on this full-tanged handle and the stainless steel bolster enjoys an elegant finish that is quite uncommon within most handcrafted Japanese knives.6. Yoshihiro Vg-10 Gold 16 Layer Hammered Damascus Gyuto Chef Knife 8.25inch and Petty 5.3inch 2pc SET
Feature
Grade: Hammered Damascus / Knife Type: Gyuto (Japanese Chef's) Knife/ Petty (Utility Chef) KnifeSteel Type: VG10 16 Layers Nickel Hammerded Damascus Stainless Steel
Blade: Double-Edged (50/50) / Blade Length: Gyuto 8.25" (210mm), Petty 5.3" (135mm)
BOLSTER: Stainless Steel / Handle Material: Mahogany Handle
Hardness Rockwell C scale: 60
Description
This set includes our popular hammered Damascus Gyuto. This standard size Gyuto is a great chef knife. The petty is perfect for working with smaller ingredients or delicate foods. Hammered Damascus Knives have 16 layers of VG-10 Gold, a Japanese super steel. It has Chromium and cobalt which makes the knives stain-resistant and durable. Hammered Damascus knives are thin and lightweight. The blades are super sharp, easy to sharpen and maintain. The handles are made of premium Mahogany. The handles are durable and comfortable to hold. The Gyuto is a general-purpose chef knife. Used for cutting meat, fish, and vegetables. It has a double-edge blade, making it versatile for use. Not to be use on frozen foods. The Petty is small chef knife that is convenient to use when working with small ingredients or delicate work. 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.7. Yoshihiro NSW 46 Layers Hammered Damascus Gyuto Japanese Chef Knife 9.5inch(240mm) Shitan handle with Natural Magnolia Saya Cover
Feature
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
Description
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.
8. Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chefs Knife 8.25
Feature
The Gyuto knife is the most versatile and essential of all chef knives used to chop, slice, and dice fresh produce like meat, fish, and vegetables.Super Blue High Carbon Steel core (HRC 64-65) for its exceptional sharpness, high edge retention, and ease of sharpening.(Not Stainless Steel)
Sandwiched between two softer layers of steel to add to its durability and ease of maintenance.
Complimented with a handcrafted Japanese style Shitan Rosewood handle that allows for an overall lightweight construction.
Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.
Description
Our handmade Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chefs knife are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knife. This unique style of forging offers an unpolished rustic finish.Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. It is ranked above Blue Steel #1. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans.
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. *This Kurouchi Gyuto knife does not fit with our Saya(Wooden Sheath)
9. Yoshihiro Mizuyaki Blue High Carbon Steel Suminagashi Kurouchi Gyuto Japanese Chef Knife 9.5 Inch Shitan Handle with Nuri Saya Cover
Feature
Grade: Black Finish Kurouchi (Suminagashi)Knife Type: Gyuto (Chef Knife) / Blade length: 9.5 Inch (240mm)
Steel Type: Mizu-yaki Aoko 2 Blue High Carbon Steel
BOLSTER: Shitan Bolster/ Handle Material: Round-Shaped Shitan Rosewood
Hardness Rockwell C scale: 62-63 / Saya Cover : Nuri Saya Cover Included
Description
Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge these metals together in such a complex puzzle piece formation, blending aesthetics and performance. Our handmade Yoshihiro Mizu Yaki Blue Steel Suminagashi Kurouchi Gyuto knives are at the top of its class in performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knives. This unique style of forging offers an unpolished rustic finish. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention.10. Yoshihiro VG-1 Gold Stainless Steel Gyuto Japanese Chef Knife 7" (180mm) Magnolia Wood Saya Cover
Feature
The Gyuto chef knife is the most versatile and essential of all knives and excels in chopping, slicing, and dicing fresh produce like meat, fish, and vegetables.VG-1 Gold is a high end Japanese stainless steel (HRC 60). With its capacity to be razor sharp and an ability to maintain its sharpness over a prolonged period of time, you will be suprised at how effortless it is to chop, slice, and dice produce.
Simple and elegant design with exceptional balance and a light weight construction (5 Oz), the knife will become an extention of your hand and arm.
A luxurious full tanged mahogany wood handle that is ergonomically designed to fit the human hand with its sleek finish that is gentle to the touch.
Excellent for home or entry level chefs. Hand wash only and sharpen on quality whetstones. Comes sharp and ready to use out of the box. Magnolia wood Saya cover included. 100% handcrafted by skilled tradesmen in Japan. Not mass produced.
Description
Our handcrafted Yoshihiro Gold Steel knives have an inner core made of high carbon VG-1 steel sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 60, the inner core of VG-1 is prized for its high edge retention with a stainless steel exterior that is non corrosive and requires low maintenance. Our Yoshihiro VG-1 Gold Steel Gyuto Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping, 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 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 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. Available in 7 inch (180mm) with a limited lifetime warranty. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. Do not allow the blade to touch bone or frozen food. 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.11. Yoshihiro Lacquered Magnolia Wooden Blade Protector Saya Cover for Gyuto Chef Knife (210mm)
Feature
Made of Japanese Magnolia wood which is soft, moisture-resistant, and contains no strong resins that may cause corrosion in carbon steel.Non-toxic lacquer coating made from Japanese tree saps. Coating provides stain, chip, odor resistance and allows for easy cleaning
Provides an elegant look that highlights the beauty of the woodgrain with exquisite effect.
Size: 2.00" W x 0.125" H (50.8mm x 3.17mm) For Gyuto 8.25" (210mm)/ Please refer to attached images for size reference
For questions regarding compatibility, please contact us through "Customer Question & Answer" or the buyer-seller messaging system.
Description
The Lacquered Magnolia Wood Blade Protector is brush coated with a layer of non-toxic lacquer made from organic tree saps in Japan. The lacquer coating provides resistance to unwanted odor, stain, and chips, all the while highlighting the beauty of the wood grain with exquisite effect Japanese Magnolia wood (Ho-no-ki), is often used to make Saya covers for traditional and Western-style knives. This is because it is soft, moisture-resistant, and contains no strong resins that might cause corrosion in carbon steel. For safety, a peg is used to keep the blade and sheath in place.
*Please note that we recommend drying the knife before placing it into the Saya.
This Saya Cover made only for Yoshihiro Knife. It might NOT fit to other brand knives.
Exceptionally our Saya Cover does NOT fit to our Kurouchi Black forged knives.Any questions in regards to compatibility, please contact us or call us at (310) 777-0227.
12. YOSHIHIRO Ice Hardened High Carbon Stainless Steel Wa Gyuto Japanese Chef Knife 8.25" (210mm)
Feature
YOSHIHIRO- Molybdenum steel Wa Gyuto Chef Knife 8.25" 210mmMade in Japan
Gyuto Chef Knife
