Yoshihiro VG-10 Gyuto Chefs Knife

No, this knife is not dishwasher safe. Hand washing and immediate drying are required to maintain the integrity of the high-performance VG-10 steel and the ebony wood handle.

The hammered tsuchime finish creates small air pockets between the blade and the food, which significantly reduces drag and prevents ingredients from sticking to the knife while you chop.

Yes, it includes a protective wooden saya, which is a traditional sheath designed to keep the blade edge safe and secure when not in use.

VG-10 is a high-carbon stainless steel known for its exceptional edge retention and hardness. It allows for a sharper, more precise edge than standard stainless steel, though it requires more careful maintenance to prevent chipping.

No, this knife is designed for precision slicing, dicing, and chopping vegetables, fruits, and boneless meats. Using it on bones or frozen foods can chip or damage the delicate Damascus steel edge.

To keep the edge sharp, we recommend using a whetstone for regular honing and sharpening. Avoid using pull-through sharpeners, as they can damage the specific geometry of the Japanese blade.