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1. Yoshihiro NSW 46 Layers Hammered Damascus Usuba Vegetable Chef knife 6.3 IN (160mm) Shitan Rosewood Handle with Saya Cover
Feature
Grade : NSW Damascus / Knife Type: Usuba (Vegetable Chef) KnifeSteel Type: 46 Layers VG-10 Hammered Damascus
Blade: Double-Edged (50/50) / Blade Length: 6.3inch (160mm)
Handle Material: Octagonal-Shaped Shitan BOLSTER: Double Redwood /
Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included
Description
The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. The Usuba is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes. One of the most sought after of knives and fast becoming a new essential companion to the popular chef's knife is the traditional Japanese vegetable knife known as the Usuba. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Our Nickel VG-10 Gold Hammered Damascus Usuba Knife is forged with a traditional straight blade that smoothly cuts paper thin slices and can quickly chop through hearty vegetables. 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 natural Shitan handle affixed with a double redwood bolster. 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.
2. Yoshihiro VG10 16 Layers Hammered Damascus Nakiri Japanese Vegetable Chefs Knife 6 inch 1st Edition
Feature
The Nakiri is a traditional Japanese vegetable knife and is great to have, especially, if you're a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables to still be sticking together by a thread3 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.
Description
The Nakiri is a traditional Japanese vegetable knife and is great to have, especially, if you're a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables to still be sticking together by a thread. 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. Our VG-10 Hammered Damascus Nakiri Vegetable Knife is 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.3. Yoshihiro VG-10 Damascus Santoku Multipurpose Japanese Chef Knife 7" (Western Style Mahogany Handle)
Feature
Santoku Chefs knife is a traditional Japanese Multipurpose chefs knife designed for home use. It is perfect for slicing, dicing, chopping, and mincing of fruits, vegetables, bonesless meats, and fish.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.
Description
Santoku Chefs knife are perfect for slicing, dicing, chopping, and mincing of fruits, vegetables, bonesless meats, and fish. 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. Our VG-10 Hammered Damascus Santoku Multipurpose Chefs Knife is 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.4. 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.5. Yoshihiro VG-1 Gold Steel Nakiri Vegetable Chefs Knife 6.5" (165mm) Magnolia Wood Saya Cover
Feature
The Nakiri is a traditional Japanese vegetable knife and is great to have, especially, if you're a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables to still be sticking together by a thread.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
Perfect vegetable knife for those who want a knife that is affordable, sharp and super easy to maintain. Gold Forging Gold steel is the highest quality in the stainless class providing a super sharp edge. The Gold Steel is forged with soft iron on both sides of the blade making it easy to sharpen and maintain. Bolster will not deteriorate even with prolong use. Strong stain resistant steel. Whetstone is recommended for sharpening. -About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. We Ship Around the World History- Since 1550, Yoshihiro, Masamune and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.6. Yoshihiro VG-10 Hammered Damascus Kiritsuke Sword Tip Multipurpose Japanese Chef Knife 8.25 inch - Western Style Mahogany Handle (Magnolia Saya Cover)
Feature
Grade : KUROUCHI / Knife Type: Petite / Petty KnifeSteel Type: Aoko(Blue Steel #2)High Carbon Steel
Blade: Double-Edged (50/50) / Blade Length: 4.7 IN (120mm)
Hardness Rockwell C scale: 62~63 / Saya: Magonlia wooden Saya
Description
The Kiritsuke is one of the most versatile and essential of all knives a cook can have. It is a cross between a chef's knife and a vegetable knife and is perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven. 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 VG-10 Hammered Damascus Kiritsuke 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.
7. Yoshihiro Natural Magnolia Wood Saya Cover Blade Protector for Nakiri (165mm) 6.5in
Feature
Saya Knife Cover/Blade Protector (ONLY for NAKIRI or USUBA Knives)Material : Japanese Natural Magnolia wood/ Safety pin Included
INSIDE DEMENSIONS : 1.85"W x 0.138"H (47mm x 3.5mm) Available in NAKIRI/ USUBA 165mm(6.5")/ Please check attached pictures for your size reference.
Any questions in regards to compatibility, please contact us at [email protected] or (310) 777-0227.
Description
Japanese Magnolia wood(Ho-no-ki), is often used to make saya covers for traditional and Western-style knives. Magnolia wood is the perfect protection for knives; it is soft, moisture-resistant and contains no strong resins that might cause corrosion in carbon steel. For safety, a pin is used to keep the blade and sheath in place. * Please be noted that we recommend to put a knife into the Saya after the blade of the knife becomes dry. Made in Japan
NAKIRI/ USUBA Vegetable Knives:
Size 165mm(6.5inch)
Please check attached pictures for your size reference.
INSIDE DEMENSIONS: 1.85" W x 0.138" H (47mm x 3.5mm) For NAKIRI/ USUBA 6.5"(165mm) Knife
*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.
8. Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chefs Knife 6.5 In
Feature
Grade: Aogami Super Blue High Carbon Steel / Knife Type: Usuba/Nakiri (Vegetable)KnifeSteel Type: Aogami Super Blue High Carbon Steel(Not Stainless Steel )
Blade: Double-Edged / Blade Length: 6.5 IN
Handle Material: D-Shaped Shitan Rosewood Handle
Hardness Rockwell C scale: 64-65 / Saya: Not Included
Description
Our handmade Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Nakiri 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. One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Nakiri. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. *This Kurouchi Nakiri knife does not fit with our Saya(Wooden Sheath)
9. Yoshihiro Suminagashi Damascus Blue Steel Nakiri Usuba Vegetable Japanese Chef Knife 6.5 Inch(165mm)
Feature
Grade: Suminagashi (Damascus) / Knife Type: Nakiri ( Vegetable ) KnifeSteel Type: Aoko(Blue Steel #2) High Carbon Steel
Edge Angle: Double-Edged / Blade Length : Available in 6.5"(165mm)
BOLSTER: Shitan Rose Wood / Handle Material: Round Shaped Shitan Rosewood Handle
Hardness Rockwell C scale: 62
Description
Our handmade Yoshihiro Blue Steel Suminagashi knives are crafted with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel #2 with a hardness on the Rockwell scale of 62, is forged with iron to create the most elaborate of finishes. 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 together these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance.Our Yoshihiro Blue Steel #2 Suminagashi knives are complimented with a traditional Japanese style handcrafted Round-Shaped Rosewood handle affixed with a shitan bolster. One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil (as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.
10. Yoshihiro VG-10 Hammered Damascus, HAA Japanese Chef's Nakiri(Vegetable)Knife Mahogany Handle 160mm/6.3"
Feature
Best Selling Yoshihiro(in Sakai/Osaka)'s HAA model,Double bevel Nakiri(Vegetable) KnifeVG-10 Hammered Damascus Steel(VG-10Stain Resistant Steel/Core, squeezed into 16 Layer Damascust Steel
Reinforced Mahogany Wood Handle(with Bolster)
Made in Japan,Ship directly from Sakai/Osaka
Blade Length:160mm/6.3"
Description
This is a Yoshihiro(in Sakai/Osaka)/VG-10 Hammered Damascus Stain Resistant Steel ,HAA sereis Japanese Chef's Knife, manufactured by one of the most famous workshop,Yoshihiro Cutlery Mfg.,Ltd. in Sakai/Osaka, Japan. This Professional/Home Kitchen Knife model is made of VG-10 Stain Resistant Steel at the core of the blade, squeezed into 16 Layer Damascus Steel with Reinforced Mahogany Wood Handle(with Bolster).Beautifil Damascus pattern & Hammered Finish!!! We are pleased to inform you we ship your order directly from Sakai/Osaka to all over the World!!!11. Yoshihiro VG-10 Gold Damascus, HRB Japanese Chef's Usuba(Vegetable) Knife 160mm/6.3"
Feature
Yoshihiro(in Sakai/Osaka)'s HRB model,Double bevel Nakiri(Vegetable) KnifeVG-10 Gold Damascus Steel(VG-10Stain Resistant Steel/Core, squeezed into 16 Layer Damascus Steel
Reinforced Black Wood Handle(with Bolster)
Made in Japan,Ship directly from Sakai/Osaka
Blade Length:160mm/6.3"
