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1. Yoshihiro VG10 Stainless Steel 33 Layers Damascus Gyuto Japanese Sushi Chef Knife 8.25 Inch (210mm) 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: 8.25 In(210mm)
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.
2. Yoshihiro VG10 16 Layers Hammered Damascus Gyuto Japanese Chefs Knife 8.25 in (Western style Mahogany Handle)
Feature
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.
Description
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.3. 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.4. Yoshihiro Cutlery Hammered Damascus Petty Chef Knife, 5-Inch
Feature
16 Layers of VG-10 Hammered DamascusStain-Resistant | Blade may appear darker in picture due to lighting conditions
Double-Edged Blade
Mahogany Handle
Hardness Rockwell C Scale: 60
Description
Yoshihiro hammered Damascus knives have 16 layers of VG-10 Gold, a Japanese Super Steel. The knife Is stain-resistant and durable. Petty knives are small chef knives. Perfect for working with smaller ingredients or delicate foods. The blade is super sharp and easy to maintain.5. 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.6. Yoshihiro Cutlery Hammered Damascus Sujihiki Chef Knife, 9.5-Inch
Feature
16 Layers of VG-10 Hammered DamascusStain-Resistant, Blade may appear darker in picture due to lighting conditions
Double-Edged Blade
Mahogany Handle
Hardness Rockwell C Scale: 60
Description
One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools. From slicing filets of fish fresh from the fish monger 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. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. Yoshihiro Sujihiki slicing knives are perfect for table-side carving during holidays and special occasions.
Our VG-10 Hammered Damascus Sujihiki slicing knife is forged with a combination of the traditional styles of Japanese and Western slicing knives, with a long straight blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. 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.
7. Yoshihiro Vg10 Hammered Damascus Stainless Japanese Chefs Knife Santoku 7Inch and Petty Set (Set)
Feature
Knife Type: Santoku and Petty Knife SetSteel Type: 16 layers Hammerded Damascus VG-10
Blade: Double-Edged (50/50) / Blade Length: santoku-7 inch (180cm), petty 5.3inch (135mm)
Handle Material: Premium Mahogany
Hardness Rockwell C scale: 60
Description
This set includes our popular 16 layers VG10 stainless hammered Damascus Santoku 7 inch (180mm) and Petty 5.3 inch (135mm) This Santoku is a multi-purpose 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.8. Yoshihiro VG-10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife
Feature
Grade: Damascus / Edge Angle: Double EdgedKnife Style: Santoku / Bolster Material: Double Redwood
Handle Shape: Octagonal / HRC: 60
Material: VG-10 Stainless Steel / Handle Material: Red Pine Handle
Saya Cover: Magnolia Wood
Description
The most versatile and one of the most popular knives that a cook can have today is a Japanese all purpose chefs knife known as a Santoku 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 Damascus steel with a VG-10 Core, the hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Our VG-10 Hammered Damascus Santoku Chef Knife is forged with a curved blade that smoothly rocks back and forth with an extended tip for quick chopping.
VG-10 is a Japanese stainless steel that is often utilized in high end Japanese cutlery. It has a hardness, or a HRC level (60), 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.
9. Miyabi 34373-203 Chefs-Knives
Feature
G2 micro-carbide powder steelAuthentic thin Japanese blade profile
Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge