Yoshihiro High Speed Steel Gyuto Chefs Knife Black Pakkawood Handle (8.25"/210mm & No Saya)

In terms of the Customer Support and the products they offer, they have been exceeding my expectations. It was the best knife I have ever owned - both this knife and a kiritsuke I bought from them. The knives are still super sharp after 3 weeks and I haven't had to sharpen them yet. As I had so many questions about these knives, I contacted them before buying, and they answered them all and even provided tips on how to maximize their performance. It is uncommon to find a company who has such an understanding of their products, and I was deeply impressed with their service. I love the product, I love the staff, and I love the shipping time. PS Make use of their soft cutting tools When it comes to board edge retention, it works wonders. There are no words to describe how much I like Yoshihiro, and I'm sure he'll be a recurring customer in the future.

Rory Bernard

| Apr 08, 2021

Using it to prevent fish from escaping, I blocked the entrances to the tanks.

Zariyah Kim

| Jun 13, 2021

I love it.

Pierce Copeland

| Jan 03, 2021

It is truly one of the most impressive and almost magical Gyuto blades. With a length of nine pages, it is quite long. I feel that 5" is just right for my purposes. There are eight of them. A 25" would have been too short, and while a 10" might seem like it's too long, it isn't. I didn't really need the extra length of 5", but it may have been nice to have it. The first thing I want to mention is This knife's handle is made of Pakkawood, an ebony-colored composite material, and is trimmed out with rivets and a stainless steel bolster. In my mind, I was concerned that the full tang handle would be too heavy for me, but my fears were unfounded. A perfect balance is achieved by the knife, and it is relatively However, it would still have been better to have a D-shaped or Octagonal shape I did not care much about its Japanese-style handle, but no big deal. I have already felt that it is almost as natural in my hand as the traditional handles on other Japanese knives after a week of moderate use. In this knife, the steel is what gives it its shape, and in this knife its steel is amazing and delightful. HAP stands for Human Acquired Psychiatric Syndrome It was created by Hitachi and was marketed as the Hitachi 40. Those who love blades know that powder steel is made of chemical elements which make it hard to corrode There is a 37 % Cr3 content in the sample. In the 70s W 5 represents 70 % of the student body. 65 and up The percentage of growth in Mo 4 was 40%. 65 and up V2 accounts for 40 percent of the total. In the 80s Co7 accounts for 30% of the total. In the 50s 50%), it makes it one of, of not the best There are several kinds of stainless steel that can be used to make knives. In 1965, the 65th year of existence began There is 66 HRC, meaning that it is very hard. This process will hold the razor edge far longer than you can imagine. (After about 15 hours, prepping everything from onions to potatoes to beets to okra. With the blade, I can still cut fillets with surgical precision off a 9 pound kingfish, carve a few chickens, separate St. Louis ribs after grilling, and trim pork brisket and beef tenderloin. amazed that I no longer had hair on my arms when I discovered this. The rest of the world needed to see it. cobalt, and its high percentage, averaging 8%, is one of the reasons this Hitachi-produced steel is so remarkably strong. Developed steel is very hard. It's the same steel that I use for chisels for wood sculpting. All of this is done with chisels that cut and shape hardwood burls and composite stone. The downside of a blade this hard, and its edge so sharp, it is subject to chipping. As long as you have a set of Japanese water stones, that isn't a problem. I just wanted to reiterate Sharpen the blade while removing any chip along the way. As a whole, this is a very high-quality product It's a performance knife. Throw it through its paces but take care of it. Using it is not a good idea for cutting up frozen food. Hacking bone is not a good idea. If you're going to wash it in the dishwasher, keep it out! You should wash your hands and then dry them by hand. This report outlines the HAP-related policy The blade is made up of a layer of stainless sandwiched between two layers of softer steel, which makes it both durable and I think the photos are misleading with respect to the color of the blade. Some of the photos indicate it to be black or charcoal, or it is There is no such thing. It is made of silver, and it is polished nicely. displays the knife's color best, and it was a very good value. I have a number of Yoshihiro knives, and this one was no exception. Forged knives made with super blue steel are my preferred choice since purchasing them provides a very hard, very sharp blade instead of paying for fancy finishes. However, cleaning and drying these knives, as well as oiling them immediately after use, is necessary to minimize the risk of rusting. As a result of its forgiving nature, this steel is used in this Gyuto. You do not need to oil your motor, just care for it as normal. As well as being a better value, it offers a higher quality. There is a magnolia saya in this collection The super blue steel version of the black forged blade is sold with a separate saya. As soon as you buy that, you have to purchase the black forged knife that is actually more expensive. * If I may suggest one thing, I would suggest you contact Yoshihiro when you purchase this knife and ask them to custom-make it for you The knife will be sharpened for you by our staff. Despite the fact that all of their knives are quite sharp at the point of shipment, the pre-shipment sharpening The knife is sharpened so it has a frightening edge. You won't be dissatisfied. The double bevel on this blade means it works equally well for anyone who uses it right-handed or left-handed. A knife of such skill and finesse boasts the attention to detail that it will become one of your most used knives over time.

Eva PEACOCK

| Aug 01, 2020

There's a lot of money involved.

Adan Ellison

| Mar 08, 2021