Yoshihiro AUS10 Wa Gyuto Japanese Chef Knife

AUS10 is a high-carbon stainless steel that offers a superior balance between edge retention and ease of maintenance. Because it is ice-hardened to 61 HRC, it holds a sharper edge for longer than typical kitchen knives while remaining highly resistant to rust and staining.

Yes, the traditional octagonal handle is symmetrical and designed to provide a secure, ergonomic grip regardless of your dominant hand. It is particularly well-suited for a pinch grip, which offers better control during precision cutting.

No, this blade is designed for precision slicing, dicing, and chopping of vegetables, proteins, and boneless ingredients. Using it on hard materials like bone or frozen items can cause the thin, razor-sharp edge to chip or crack.

Because the blade is double-edged, it can be sharpened using standard whetstones at an even angle on both sides. It is much easier to maintain than traditional single-bevel Japanese knives, making it a great choice for those new to Japanese cutlery.

Hand wash the knife with mild soap and dry it immediately after use to protect the rosewood handle and keep the blade in top condition. Avoid the dishwasher, as the heat and moisture can damage the wood and dull the edge.

The Saya is a protective sheath designed to keep the blade safe from damage when not in use. It is essential for protecting the thin, sharp edge during storage and is particularly useful if you store your knives in a drawer rather than on a magnetic strip.