Yoshihiro VG-10 33 Layers Damascus Gyuto Chefs Knife (High-grade Composite Wood Handle) with Lacquered Magnolia Wooden Saya Cover

Regular Price: $240.00

Special Price $189.99

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8.25" 210mm
$189.99
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9.5" 240mm
$219.99
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10.5" 270mm
$259.99
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Regular Price: $240.00

Special Price $189.99

Forged with 33 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a High-grade Composite Wood handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use.
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The Gyuto is a Japanese chefs knife with a Western style curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Gyuto literally means beef sword and was initially used for cutting meat in Japan. Our VG-10 Damascus Ice Hardened Gyuto Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Forged with 33 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a High-grade Composite Wood handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use.

The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Customer Reviews

Five Stars Review by Woo Bin
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Love this knife! Thanks yoshihiro
knife Review by Myun So
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just ok
Stunning Knife! Review by Ko
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This knife is stunning to look at, and amazing to use. Its truly a work of art and I cant wait to buy more knives from Yoshihiro.
I absolutely love using this knife Review by Anymouse
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I know nothing about how to evaluate this knife or comparing with others offered. I do know this: I absolutely love using this knife. I read many, many reviews of knives and on the Internet prior to purchasing this from Yoshihiro. I purchased it last May and have consistently used it since. So, this posting will not be as valuable to you as others, but if the cost of having one is not a problem --- BUY IT.
a living and this gyuto is one of the greatest knives i have ever owned yoshihiro made a customer ... Review by micah newberry
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I cook everyday for a living and this gyuto is one of the greatest knives i have ever owned yoshihiro made a customer for life!
my go to knife Review by david wiegel
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Lightweight, balanced and beautiful. My favorite knife I've ever owned. I work 3 restaurants, 70+ hrs a week and this thing doesn't leave my side. Only complaint I could have is the pin doesn't like staying in the blade cover, but it's just that cover, none of the other ones I have
Great feel, good performer. Review by Joegillster
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This is a nice option to have in the knife roll. It's light, with a nice weight balance, and is a good performer. The Misono UX10 gyuto of the same size is slightly more with the same hardness rating, but I prefer the feel of the Yoshihiro.
Incredible value Review by Alison hartz
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I'm a professional chef and I have to say these are the best knives I've ever owned, better in my opinion then my Shun.
holds an amazing edge too Review by jon carlucci
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Im a chef in a very large banquet kitchen and this knife can do it all. its lightweight and very balanced. holds an amazing edge too. definitely worth the money.
Five Stars Review by Nick Pauley
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Excellent knife
Like No Other Knife Review by James A.
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I wanted a Japanese knife that is very well made, a company that offers different types of steel, and Yoshihiro stood out for me. I love the quality of this knife, it's very sharp out of the box and very easy to maintain the sharpness of the edge with the recommended Japanese whetstone and grit.

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