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Yoshihiro NSW VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal-Shape Shitan Handle with Redwood bolster)

Regular Price: $210.00

Special Price $169.99

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7" 180mm
$169.99
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8.25" 210mm
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$209.99
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Regular Price: $210.00

Special Price $169.99

Our VG-10 Hammered Damascus 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 and hammered with 46 layers of steel in the Damascus tradition with a Nickel VG-10 Gold Core, this knife is complimented with a traditional Japanese style handcrafted natural shitan rosewood handle affixed with a double redwood bolster.
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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.

The Gyuto is one of the most versatile and essential of all knives a cook can have. 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.

Our Nickel VG-10 Gold Hammered Damascus 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 and hammered with 46 layers of steel in the Damascus tradition with a Nickel VG-10 Gold Core, this knife is complimented with a traditional Japanese style handcrafted natural shitan rosewood handle affixed with a double redwood bolster. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art.
Grade: Damascus Edge Angle: Double Edged
Size: See Description Bolster Material: Double Redwood
Knife Style: Gyuto HRC: 60
Handle Shape: Octagonal Saya Cover: Magnolia wood
Material: VG-10 Stainless Steel Origin: Made in Japan
Handle Material: Rosewood Stain Resistant: Yes

Customer Reviews

Dear Christian, Review by H.Y
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One other thing, in regards to the Japanese style handles, most certainly are thinner and lighter than its German counterparts. The reason to this is because the differences in their respective blades. The blade to German knives are thicker, tougher, and heavier.

In comparison Japanese blades are thinner, less tough, lighter, but significantly more sharper. As a result, significantly less force is needed when cutting with Japanese knives since the blade does most of the work. The knife does not need to be as heavy and the handle does not need to be as thick. We do acknowledge that the preference of how each person likes their knives to feel in their hands differ across the board. Some like heavier, others like lighter. Some like thicker handles while others prefer thinner. That is understandable and cannot be argued.

However practical mechanics cannot be ignored as well. I would say that though there are people who are use to the heavier thicker handles of their previous knives, after using our knives for an extended period of time they would see the reason and the practical usefulness of the way in which these knives were designed.

Dear Christian,

The tang is first burned into the wooden handle. It is an old technique that has been utilized by Japanese craftsmen for quite a long time. In addition to that a special waterproof adhesive is used in its final stage to make sure that the blade and the handle will never part. This same technique is utilized in our entry level knives to the higher end ones that could cost upwards over $1000.00. The way in which these handles are made is a combination of old world techniques and recent innovation.
Great blade, slim handle Review by Chirstian. S
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Well, a compelling, razor sharp and very beautiful blade, but the handle seems a little weak to me. It's thinner than I want it to be for a blade of that impressive size, the steel seems to be just sticked into this slim piece of wood, I like the full-tang style of metal all through the handle better.... Still a great knife for sure, I am not an expert there, but doesn't fully convince me.

Edit June 24:
I have to correct some of the things I said about this knife because I feel that the things I disliked about it are really a matter of personal preference and talking about the knife to appear cheaply made might be unfair and misleading. I give it 4 stars because of the great answers I got to me review. There is nothing wrong with this knife, it just did not work for me.
Great blade, slim handle Review by Chirstian. S
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Well, a compelling, razor sharp and very beautiful blade, but the handle seems a little weak to me. It's thinner than I want it to be for a blade of that impressive size, the steel seems to be just sticked into this slim piece of wood, I like the full-tang style of metal all through the handle better.... Still a great knife for sure, I am not an expert there, but doesn't fully convince me.

Edit June 24:
I have to correct some of the things I said about this knife because I feel that the things I disliked about it are really a matter of personal preference and talking about the knife to appear cheaply made might be unfair and misleading. I give it 4 stars because of the great answers I got to me review. There is nothing wrong with this knife, it just did not work for me.
Great knife, awesome price Review by Joey
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I am a chef and had looked to get a nice handmade knife as a cheaper option to leave around work than my Misono Ux-10s. I had decent hopes for this knife but it has exceeded them all. My Misonos haven't left their case in weeks and I find myself ready to order a Petty knife. Great company with fast response and shipping time. Can't ask for much more than that.
I love it Review by Attaphop Wansuk
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The delivery was quick. The knife came out razor sharp off the box. Light like feather, and the grip also comfortable. It get even sharper on 6000grit stone. I love it
Perfect Knife Review by Jeremy R
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After nearly two months of daily kitchen grind, this knife is as sharp and as beautiful as it was the day it came out of the box. From thinly slicing beef to finely dicing tomatoes, it mows through every task with ease. The only time i have had an issue with staining was after mincing a large amount of basil, but after a little scrub, knife oil and TLC it was back to gleaming. I also bought a yoshihiro utility knife in blue steel that, and while being very useful, it has not retained an edge like this Damascus steel. I also prefer the handle style to the western of other knives, it's just more comfortable during a long day, but that is of course personal preference. Combine the comfort of the handle with its light weight and it's stubbornly razor sharp blade and you might have the perfect knife. Buy it! You'll love it!
The best I've known Review by Cheshirecat
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Seriously the best knife out there for the house. If you can handle wiping your knife and drying it every time you've used it and wont leave it in standing water, there is not a better knife out there. We've had ours almost a year now, and it still cuts virtually like new, and we use it every day, a lot, for everything (except cutting frozen chicken or bones).

My wife was so mad at me- I'd always be buying chef's knives because I hated all the other ones I owned. They were either too heavy, always getting dull, or just generally a pain to use. Once I got this knife, I got a second one... one for me one for my wife. They are absolutely effortless, lightweight, and just beautiful. Mine is this one (the rosewood handle), I got the white handled one for her. This blade seems somewhat improved (very hard to tell the difference in the descriptions, but I think this is 42 layers and the white is 26). The added layers don't make the knife any thicker, just that the layers are thinner, which has seemed to help defend against spotting and discoloration.

Some cautions: the back corner (the 90 degree tip by the handle) is also wicked sharp. The stainless wrap is fantastic but will still spot if you leave it in water. Probably should get it professionally sharpened about once every 2 years. Buy them now, these things are going to get more expensive as people wake up to how good they really are. I've bought a bunch and gave them away as gifts... simply the best knife for people who like to cook.
All about performance Review by Bad Maestas
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This is my first Japanese gyuto but I've been able to try many different makes owned by my friends and I must say I'm very, very impressed by this Yoshihiro. I wanted to get the Ho wood handle but it was out of stock everywhere so I went with this one and I'm glad I did. It came respectably sharp out of the box. I was able to shave fine hair and cellophane tomatoes single-handedly before and after I went through several pounds of tough ingredients. It holds its edge very well. I am diligent with my cleaning but it seems like this blade is difficult to stain. I've heard others have had some reactivity but so far I've had none.

I found the saya a bit rough so I stepped it down to 12000 grit micromesh and it feels great. Just be careful not to sand over the hanko. The ink is very shallow and will readily fade. I only touched it with 12000 and it lightened. There was a little roughness at the transition from the handle to the bolster so I stepped it down to 12K as well and it feels like a million bucks. It feels like a much more expensive knife with that little bit of polish.

I'm a fan of the magnolia/horn contrast but the rosewood is really nice. The bolster is listed as 's***an rosewood' and it looks a lot like mottled ebony. The knife handles amazingly well. The 47mm deep blade is a favorite. I love having that extra room below my fingers. The handle grip is solid but the pinch grip is made to be. I've also done some detail work with a pencil grip. It is very light but still has enough heft and forward balance to harness gravity. Chopping and slicing on the entire length of the blade is perfect.

If you're not quite ready to invest in something like a $350+ gyuto the lower-tier Yoshihiro knives are hard to beat. Their Suminagashi line is also an amazing bargain, as is the Kurouchi. I was very interested to compare it to my friend's Kikuichi Swedish Warikomi damascus gyuto since they look exactly alike and I was pleased to find the Yoshihiro relinquished nothing to the more expensive Kikuichi. I think Yoshihiro will find me a regular customer.
It feels like art in my hands Review by Always Reading
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Working with this knife is an absolute pleasure. It feels like art in my hands.
A masterpiece Review by Rob Fritz
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Haven't used this yet because it is simply too beautiful to get dirty. I need another one to display in a glass case. What a work of art. wow
High Quality knife at a very reasonable price. Review by JDMT
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Great knife I use it everyday at work. Very sharp out of the box, looks awesome and very durable. Great price.
This is the knife you're looking for Review by Charles Purvis
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The best tool u can have in the kitchen is a good knife, and this is the finest tool you'll ever own. It's beautiful, razor sharp, and fits the hand very nicely. Excellent!
gave it as a gift for my sous who was ... Review by Servicemonkey
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gave it as a gift for my sous who was moving up in the world and he was very excited
5.0 out of 5 starsAbsolutely loving this knife! Review by Jared B
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Love this knife. Great price for a great knife. I like to cook but am nowhere near a professional level. This makes it extremely enjoyable. I also picked up the 1000 6000 grit stone to sharpen it. Haven't had to sharpen it yet, holding its edge great.

The handle is very comfortable and conforms to my hand nicely. It has a great color to it. The hammering on it looks great and does help release food. The wooden sheath is nice for bringing it to gatherings where I will be prepping food.

All in all I am absolutely pleased with my purchase!
5.0 out of 5 starsAbsolutely loving this knife! Review by Jared B
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Love this knife. Great price for a great knife. I like to cook but am nowhere near a professional level. This makes it extremely enjoyable. I also picked up the 1000 6000 grit stone to sharpen it. Haven't had to sharpen it yet, holding its edge great.

The handle is very comfortable and conforms to my hand nicely. It has a great color to it. The hammering on it looks great and does help release food. The wooden sheath is nice for bringing it to gatherings where I will be prepping food.

All in all I am absolutely pleased with my purchase!
Five stars Review by Customer
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Parfait un cuisinier qui vous le dit ;)
Knock-off ???? Review by Michael Gillispie
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That comment and review is about as dumb as you can get it. There are no Wa handled Japanese knives with full tangs. And you are not going to find ones like these are all identical. These aren't stamped knives or even stock removal knives. They are individually made by hand by a small shop. No two will be identical.
Knock-off Review by Skye mcdougall
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I am a professional chef and have been in fine dining for 20yrs:
This knife comes very sharp (but so are razors but they dont cost 200 bucks) but it screams "knock-off". The knife is not full tang and the handle looks glued on. There is a lot of space between The bolster and tge handle, it looks weird and unfinished. I sent it back. It wouldnt last a week in a professional kitchen.
He was speechless <3 Review by Elizabeth
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I bought this knife for my husband for his birthday/valentines gift and he got so emotional because this is exactly what he wanted.
He has been drooling over this knife for years and I finally did some extensive research and found the knife.
He said it cuts like butter and its his fav knife to date.
It's definitely worth every penny.
Great gift for that foodie, or aspiring chef in your family.

The only thing bad I would have to say is that it was missing the black notch to secure the knife in the wood sleeve.
Its a really sharp knife and it needs to be secured safely.
Blows my shun out of the water. Review by Greg
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Im very pleased with the knife. Exactly what youd exoect from a japanese hand forged knife. The blade is beautiful pictures do not do it justice and most of all its comfortable and very durable.
Absolutely loving this knife! Review by Jared B
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Love this knife. Great price for a great knife. I like to cook but am nowhere near a professional level. This makes it extremely enjoyable. I also picked up the 1000 6000 grit stone to sharpen it. Haven't had to sharpen it yet, holding its edge great.

The handle is very comfortable and conforms to my hand nicely. It has a great color to it. The hammering on it looks great and does help release food. The wooden sheath is nice for bringing it to gatherings where I will be prepping food.

All in all I am absolutely pleased with my purchase!
5.0 out of 5 starsIt makes me happy and I will recommend it even if you are a noob in the kitchen Review by OmNomNomNom
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This is pretty far beyond what I think I can reasonably use to it's full potential.
I'm not a chef and I don't even cook every day.
I've used the same ok-to-average-knife for 11 years now. Finally decided to spoil myself and upgrade. This might end up being pass on to my kids.

I also recently got some those ceramic knives (pretty in-expensive ones) to try, those are very sharp ... this thing feels far sharper. I really did not expect that. I'm not sure I can describe it without sound like a psycho now, but I like cutting things now.
Do not try how sharp it is with your finger, watch your fingers when you chop stuff.

Knife is quite light and nimble. Lighter then I would've expected. Blade is pretty thin. A bit blade heavy balance.
Handle seems very light. Handle is nice though, comfy.
I'm not trained in rocking motion of western knives so can't say if it's good for that, but I tired the pull method for asian knives and I can't get enough of how smooth it cuts. It's like gliding your hand on silk.

Finish is wonderful, it looks, feels and functions like something that you think would be made in Japan. The layered steel looks great. The hammering is very pretty.
I had to ogle at it for a while.

I'd like to take care of it, I'll end up getting some wet stones, I guess. I read that you kinda need those things when you get to this level of knife.
Wipe it clean/dry and always had wash (something I hear you must do for this level of knife), granted I do that to my ceramic and my old basic knife too.

Being a noob, will I use this to it's full potential? Absolutely not ... do I care? Not really. I like to look at it, I like to hold it and I like to use it.
It makes me happy and I will recommend it even if you are a noob in the kitchen. Maybe I'll just cook more often and get better ...
Perfect Knife Review by Jeremy R
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After nearly two months of daily kitchen grind, this knife is as sharp and as beautiful as it was the day it came out of the box. From thinly slicing beef to finely dicing tomatoes, it mows through every task with ease. The only time i have had an issue with staining was after mincing a large amount of basil, but after a little scrub, knife oil and TLC it was back to gleaming.

I also bought a yoshihiro utility knife in blue steel that, and while being very useful, it has not retained an edge like this Damascus steel. I also prefer the handle style to the western of other knives, it's just more comfortable during a long day, but that is of course personal preference. Combine the comfort of the handle with its light weight and it's stubbornly razor sharp blade and you might have the perfect knife. Buy it! You'll love it!
Japanese Gyuto 7" chefs knife Review by Richard Moryl
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The YOSHIHIRO-NSW Hammered Damascus Japanese Chef Gyuto 7" chefs knife came a few days ago and it's absolutely beautiful to look at. It's light, well balanced, and very,very sharp. I also have some Shun, Global, and German knifes, but this is the one I will use for most of my work. The knife was obviously crafted by true artist of the ancient Japanese art of Samurai swords making, and I love it. Thanks
Now what am I going to do with these angel wings? Review by M. Simmons
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While I'm an amateurish-at-best chef, I do know a few things about blades- former boy scout, shave with a straight razor that I hone and strop myself, I've forged several knives of my own, etc. I'm, er, a bit fond of bladed objects.

So when I tell you that this knife is sharp enough to take me by surprise, I hope you'll take my meaning. It passes the paper test with flying colors, it will very easily shave whatever hair you try it on (and the skin beneath if you're not careful!), but it passed my personal favorite test- the overripe blueberry. Forget slicing a ripe tomato, the paper-thin blueberry skin is a real test of a knife in my experience, and this knife handled it with surgical ease. On top of that, it is an absolute show-stopper aesthetically- the pictures don't begin to do it justice.

I should note, however, what it is *not*. Do not labor under the misunderstanding that this is a folded steel blade- it is not. It is an extremely high-quality core of Japanese VG-10 steel with Damascus-style layering and a hammered finish to give it better durability and aesthetics. If you're looking for an actual Japanese folded-steel blade, look at a price point 10-20x what you see here and consider yourself lucky if you find one.

If, however, you're looking for an extremely high-quality, beautiful, razor-sharp kitchen knife, I highly recommend this one.
Great knife! Review by Trey D
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This knife shipped quickly and was packed well. The blade is absolutely razor sharp. I use this knife everyday in my restaurant kitchen and after the first month the edge is just as good as it was when I received it! The blade has a beautiful look to it and is perfectly balanced. The wooden saya is also a nice addition. I would recommend this knife to anyone looking for a Japanese style knife. It's priced great and makes a great workhorse for any professional or home cook. I will be purchasing another knife from this fine knife maker.

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