Yoshihiro VG-10 Damascus Gyuto and Petty Knife

The 210mm Gyuto is more agile and easier to maneuver for home cooks with limited counter space, while the 240mm offers more length for slicing larger proteins and processing bulk vegetables. Choose the 210mm for general versatility or the 240mm if you frequently handle large-scale prep work.

Yes, the hammered texture—often called tsuchime—creates small air pockets between the blade and the food. This helps reduce suction and prevents ingredients from sticking to the side of the knife while you chop.

Shitan Rosewood is a dense, durable wood, but it should never be placed in the dishwasher. Hand wash the knives with mild soap, dry them immediately, and occasionally apply a food-safe mineral oil to the handle to keep the wood from drying out or cracking.

VG-10 is a high-carbon stainless steel known for excellent edge retention, which means it stays sharp for a long time. While it is harder than standard kitchen knives, it can be maintained effectively using high-quality whetstones.

The Saya is a custom-fitted wooden sheath designed to protect the blade's edge when the knife is not in use. It is essential for safe storage in a drawer or for transporting your knives securely.

The 150mm Petty knife is essentially a small utility knife, perfect for peeling, trimming, and intricate tasks like hulling strawberries or deveining shrimp. While it can handle light slicing, the Gyuto is better suited for heavy-duty chopping and board work.