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Yoshihiro Cutlery — 日本製 Proudly Made in Japan
Knife Type
Knife Type
Double Edged
Double Edged
Gyuto (Chef Knife)
Kiritsuke (Multi-Purpose Knife)
Santoku (Multi-Purpose Knife)
Nakiri (Vegetable Knife)
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Sakimaru Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Mioroshi (Filet Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Maguro Bocho (Tuna Knife)
Knife Steel
Knife Steel
Stainless/Semi-Stainless Steel (Double Edged Knives)
Stainless/Semi-Stainless Steel (Double Edged Knives)
VG Steel
INOX AUS-8/AUS-10 Steel
Ginsan (Silver 3) Steel
ZDP-189
R-2 / SG-2 Steel
Ice Hardened Molybdenum Steel
High Performance SLD Steel
High Speed (HAP-40) Steel
440C Steel
Stainless/Semi-Stainless Steel (Single Edged Knives)
Stainless/Semi-Stainless Steel (Single Edged Knives)
VG Steel
INOX AUS-8/AUS-10 Steel
Ginsan (Silver 3) Steel
R-2 / SG-2 Steel
High Speed (HAP-40) Steel
High Carbon Steel (Double Edged Knives)
High Carbon Steel (Double Edged Knives)
Blue Steel / Stainless Clad Blue Steel
Super Blue Steel / Stainless Clad Super Blue Steel
Suminagashi Blue Steel
Kasumi White Steel
Hongasumi White Steel
Honyaki White Steel
Honyaki Blue Steel
High Carbon Steel (Single Edged Knives)
High Carbon Steel (Single Edged Knives)
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
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About Japanese Knives
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Knife Type
Double Edged
Gyuto (Chef Knife)
Kiritsuke (Multi-Purpose Knife)
Santoku (Multi-Purpose Knife)
Nakiri (Vegetable Knife)
Sujihiki (Slicer)
Petty (Utility Knife)
Paring (Utility Knife)
Bunka (Multi-Purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Folding Pocket Knife
Single Edged
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Sakimaru Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Mioroshi (Filet Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Maguro Bocho (Tuna Knife)
Knife Steel
Stainless/Semi-Stainless Steel (Double Edged Knives)
VG Steel
INOX AUS-8/AUS-10 Steel
Ginsan (Silver 3) Steel
ZDP-189
R-2 / SG-2 Steel
Ice Hardened Molybdenum Steel
High Performance SLD Steel
High Speed (HAP-40) Steel
440C Steel
Stainless/Semi-Stainless Steel (Single Edged Knives)
VG Steel
INOX AUS-8/AUS-10 Steel
Ginsan (Silver 3) Steel
R-2 / SG-2 Steel
High Speed (HAP-40) Steel
High Carbon Steel (Double Edged Knives)
Blue Steel / Stainless Clad Blue Steel
Super Blue Steel / Stainless Clad Super Blue Steel
Suminagashi Blue Steel
Kasumi White Steel
Hongasumi White Steel
Honyaki White Steel
Honyaki Blue Steel
High Carbon Steel (Single Edged Knives)
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
Accessories
Cutting Boards
Saya Knife Cover
Sharpening Stones
Knife Handles
Bags and Pouches
Scissors and Kiridashi
Chopsticks and Moribashi
Pocket Knife
Other Accessories
About Japanese Knives
Media
Videos
Blog
Chef's Corner
News and Events
Our History
What is Sabidome?
About Knife Handles
Knife Sharpening
Knife Care and Maintenance
Japanese Knifemaking Process
Choosing your Knife Style
Blade Steel Production
Services
Contact Us
Sharpening Service
Handle Repair Service
Custom Engraving Service
Custom Order Service
General Support
Contact Us
Shipping
Returns and Refunds
Privacy Policy
Terms and Conditions
FAQ (Frequently Asked Questions)
Search
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Knife Steel - Double Edged - Semi-Stainless Steel - INOX AUS-8
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