Yoshihiro Gyuto

The VG-10 steel core provides a high level of hardness, which allows the blade to maintain a razor-sharp edge for longer periods compared to standard stainless steel. It strikes a balance between professional-grade edge retention and the convenience of being stain-resistant.

Yes, this is a double-bevel blade, meaning it is ground symmetrically on both sides. This makes it versatile and comfortable for both left-handed and right-handed cooks.

The hammered finish, known as 'tsuchime,' creates small air pockets between the blade and the food. This helps reduce friction and prevents ingredients from sticking to the side of the knife while you chop.

The 180mm length is ideal for smaller kitchens or those who prefer a more agile, compact knife. The 210mm is the standard all-purpose chef's knife size, while the 240mm is best for professional tasks or users who frequently process large quantities of vegetables and proteins.

The wooden Saya cover is an optional accessory for this model. It is highly recommended if you plan to store your knife in a drawer or transport it, as it protects the edge from damage and keeps your fingers safe.

While the reinforced wood is more durable than traditional untreated wood, you should avoid soaking it in water or putting it in the dishwasher. Simply wipe the handle dry after use and occasionally apply a food-safe mineral oil to keep the wood conditioned.