Yoshihiro HAA Gyuto

A Gyuto is the Japanese equivalent of a Western chef's knife. While it performs the same tasks—slicing, dicing, and chopping—it is typically lighter, thinner, and holds a sharper edge, making it more precise for delicate work.

Yes, the hammered texture creates small air pockets between the blade and the food you are cutting. This reduces surface tension and helps ingredients fall away from the blade rather than clinging to it.

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

No, this knife is not dishwasher safe. The high heat, harsh detergents, and abrasive environment of a dishwasher can damage the reinforced wood handle and dull the precision edge of the blade.

Absolutely. The double-bevel edge makes it very intuitive to use, as it functions similarly to the Western knives most home cooks are accustomed to, but with the added benefit of superior sharpness and balance.

To keep the handle in good condition, avoid soaking it in water and dry it thoroughly after every use. Occasionally applying a food-safe mineral oil can help preserve the wood and prevent it from drying out over time.