Yoshihiro INOX Aus-10 Stain-Resistant Steel Ice Hardened Gyuto Chefs Knife - Made in Japan Yoshihiro Cutlery Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. All Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries.The origins of the techniques used to create Yoshihiro knives dates back to medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. Our selections are far and wide and is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity. Yoshihiro Inox Stain-resistant Aus-10 Steel Ice Hardened Gyuto Gyuto Chefs Knife, Handcrafted in Japan The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a 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. Proudly made in Japan and not mass produced. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that effortlessly cuts through ingredients with very little abrasions to its surface. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. The Blade INOX Aus-10 Stainless Steel INOX Aus-10 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. While very similar to AUS-8, the increased carbon content in AUS-10 Stainless Steel results in a knife with higher edge retention and durability. The quality of the steel together with its expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its value. Care & Sharpening Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Knife Specifications INOX Aus-10 Stainless Steel Blade Double Edged Construction Gyuto Chef Knife Black Pakkawood Handle HRC: 61 2mm Spine Thickness at Heel Stain Resistant Handcrafted in Japan Stain Resistant for Peace of Mind This blade is stain resistant and that means that it resists the forming of rust when it is exposed to water. This allows chefs to enjoy a peace of mind while working in a fast paced kitchen. The way to build a great knife starts with the right raw materials. INOX Aus-10 steel provides a balance of hardness and durability that lays the foundation to succeed in the modern kitchen. The exceptional hand forging brings the materials to life with attention to detail and skills acquired by years of experience. Elevated Edge Retention and Performance Exceptionally thin and light. With a carbon content of over 1%, the Yoshihiro Inox Stain-Resistant Aus-10 steel knives is has an exemplary level of edge retention, toughness, and ease of sharpening. This fact makes the Yoshihiro Inox Aus-10 Series the top of its class in high-end stainless steel knives. The thinness of the blade boosts the edge retention and sharpness of the blade and is perfect for chefs who are looking for a thin and razor-sharp blade. Balanced and Fit for Comfort Complimented with a premium handcrafted Black Pakkawood handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s 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. Yoshihiro INOX Stain-resistant Aus-10 Steel Ice Hardened Gyuto Chefs Knife Yoshihiro INOX Aus-10 Stain-Resistant Ice Hardened Santoku Multipurpose Knife Yoshihiro INOX AUS-10 Stain-Resistant Steel Ice Hardened Sujihiki Slicer Knife Hinoki Cypress Japanese Natural Wood Professional Grade Cutting Board Yoshihiro Hinoki Cypress Japanese Natural Wood Professional Grade Cutting Board Yoshihiro Hi-soft High Performance Professional Grade Cutting Board Buying Options Add to Cart Buying Options Buying Options Buying Options Buying Options Customer Reviews 4.9 out of 5 stars 28 5.0 out of 5 stars 4 3.7 out of 5 stars 33 5.0 out of 5 stars 1 5.0 out of 5 stars 1 4.5 out of 5 stars 372 Price — no data $139.99$139.99 — no data — no data $159.99$159.99 — no data Product Gyuto Chef Knife Santoku Multipurpose Knife Sujihiki Slicer Knife Wooden Cutting Board Wooden Cutting Board Blade Length / Size 8.25"(210mm), 9.5"(240mm), 10.5"(270mm) 7"(180mm) 9.5"(240mm), 10.5"(270mm) Medium: 13.8" x 8.7"x 0.78" (35cm x 22cm x 2cm), Large: 15.7" x 9.4"x 0.78" (40cm x 24cm x 2cm), X-Large: 17.7" x 10.24" x 0.78" (45cm x 26cm x 2cm), XX-Large: 19.6" x 11.8" x 0.78" (50cm x 30cm x 2cm) Medium: 13" x 8.6"x 0.6"(33cm x 22cm x 1.5cm) / Large: 15.4" x 9.4"x 0.6"(39.2cm x 24cm x 1.5cm) / X-Large: 17'' x 10.25'' x 0.75''(43cm x 26cm x 1.9cm) / XX-Large: 19.6'' x 11.8'' x 0.75''(49.8cm x 30cm x 1.9cm) Small: 15.8" x 8.8"x 0.8", Medium: 17.3" x 9.8"x 0.8", Large: 19.6" x 10.6"x 0.8", X-Large: 23.6" x 11.8"x 0.8", XX-Large: 39.4" x 15.7"x 0.8", XXX-Large: 47.2" x 17.8"x 0.8" Material AUS-10 Stainless Steel AUS-10 Stainless Steel AUS-10 Stainless Steel Japanese Cypress Natural Wood Japanese Cypress Natural Wood Polyvinyl Acetate Brand Yoshihiro Cutlery Yoshihiro Cutlery Yoshihiro Cutlery Yoshihiro Cutlery Yoshihiro Cutlery Yoshihiro Cutlery Made in Japan Japan Japan Japan Japan Japan