Yoshihiro INOX AUS10 Stain-Resistant Steel Ice Hardened Gyuto Chefs Knife (9.5” (240mm))

Price: $220.00 - $179.99
(as of Oct 22, 2024 16:40:44 UTC – Details)

From the brand

VG-10 Hammered Damascus Series

Blue Steel Stainless Clad

Kurouchi Nashiji SLD Series

Single Edged Traditional Knife

Single Edged Traditional Knife

Single Edged Traditional Knife

INOX AUS10 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 AUS8, the increased carbon content in AUS10 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 price range.
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. 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 will effortlessly cut 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.
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.
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.