Yoshihiro Chef Knives

This collection covers our all-purpose Japanese chef knives, the blades that handle most of the daily cutting in any kitchen. It includes the gyuto, Japan's version of the Western chef knife, the compact santoku and the angled-tip kiritsuke.

All are double-edged, so they are easy to use and sharpen whichever hand you cut with. Choose by steel and handle: stainless Inox and VG-10 Damascus for easy care, Ginsan and SLD for a balance of care and performance, high-carbon Blue and White Steel for traditional sharpness, or ZDP-189, SG2 and HAP40 for maximum edge retention.