Yoshihiro Gyuto and Petty Knife

The Gyuto is an 8.25-inch chef's knife designed for heavy-duty tasks like chopping vegetables and slicing proteins. The 6-inch Petty knife acts as a utility blade, perfect for smaller, more delicate work like peeling fruit, trimming herbs, or detailed prep.

Yes, the hammered texture creates tiny air pockets between the blade and the food, which significantly reduces suction and drag. This makes it much easier to slice through sticky items like potatoes or cucumbers without them clinging to the steel.

These knives are not dishwasher safe, as the high heat and harsh detergents can damage the rosewood handle and dull the edge. Hand wash them with mild soap, dry them immediately with a soft cloth, and store them in a knife block or on a magnetic strip to keep the blades protected.

The traditional rosewood handle is designed with ergonomics in mind, offering a secure and balanced grip that accommodates various hand sizes. Its rounded, natural shape provides excellent control, making it comfortable for extended periods of prep work.

Because the core is made from high-carbon VG10 steel, these knives hold an edge exceptionally well compared to standard stainless steel. With regular use, you will likely only need to hone them occasionally and sharpen them once or twice a year, depending on your frequency of use.