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$377

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From Bahamas

YoshihiroAUS10 Ice Hardened Stainless Steel Wa Gyuto Japanese Chef (8.25"(210mm))

4.6
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Product ID: 10976956
Brand:
yoshihiro
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About the item

Slice through the competition! 🔥 Lightweight octagonal handle for seamless grip and control. Ice hardened AUS10 stainless steel ensures long-lasting sharpness. Includes a traditional wooden sheath for safe storage. Perfect for slicing, dicing, and chopping with ease. Handcrafted by master artisans for unparalleled quality. Rosewood handle 8.25" blade Ice hardened steel The Yoshihiro AUS10 Ice Hardened Stainless Steel Wa Gyuto Japanese Chef features an 8.25-inch double-edged blade made from high-quality AUS10 stainless steel, renowned for its sharpness and durability. With a handcrafted rosewood handle and a protective magnolia wood saya cover, this combines traditional Japanese craftsmanship with modern performance, making it an essential tool for any professional or home chef.
  • Blade Material: Aus10 Stainless Steel / Edge Angle: Double Edged / Grade: Ice Hardened / Handle Shape: Octagonal / Handle Material: Rosewood / HRC: 61 / Style: Gyuto Japanese Chefs / Saya Cover: Magnolia Wood Cover / Stain Resistant: Yes / Made in Japan.
  • Our Ice Hardened Molybdenum series are made by forging a single piece of high carbon Aus10 stainless steel. Ice hardening is a process that helps draw out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. These knives are perfect for those who are looking for a thin, razor sharp, double edged blade that is very light in weight..
  • Aus10 is commonly used in high-end Japanese knives and provides a good foundation to build a with well-rounded attributes. The craftsmanship on the blade is impeccable with attention to detail that only hands on work can provide. The quality of the steel together with its' expert craftsmanship makes this a professional quality chefs with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range..
  • The most versatile and essential of all knives a cook can have is a Japanese chefs known as a Gyuto . The Gyuto is a Japanese chefs 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..
  • Proudly made in Japan and not mass produced. These knives are complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the and adds to its appearance when not in use. Every from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art..
  • Traditional Japanese 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 ic ingredients. Do not use on objects such as s, nutshells, and frozen foods..
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