Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) (7'' (180mm))
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There are 30 degrees on both edges, so there is a total of 15 degrees each.
46 layer VG 10 is less hard than 16 layer VG 10, but it is almost indistinguishable from 16 layer VG 10. There is not much difference in the thickness and weight of the two blades, but the handle materials are different in the knives, and how you use them will be up to you. Both the 16 layered and the 46 layered have a handle in the Western style.
Thank you! We don't have any Tsubaki oil with this knife.
Selected User Reviews For Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) (7'' (180mm))
This knife is just plain beautiful, from the wood handle and bolster to the hammer marks to the kanji to the demascus layered design. That is the most beautiful thing I have ever seen. It performs just as well in terms of functionality. A great grip is provided by the handle, the blade is rigid and light, feels good in the hand and is easy to use. The Japanese Knife comes sharp as all Japanese knives do, but they only sharpened the side of my knife that was not beveled (see pictures), although it seems to be intended to have double beveling. As a matter of fact, it was no big deal, I simply put the second bevel on with It's not a major detractor since if you purchase a knife of this quality you should know how to use sharpening stones, but when you are considering a purchase, this is definitely noteworthy and worth considering.
A talented cook with excellent knife skills, he is not a professional chef. The knife means a lot to him - he cherishes it a great deal. There is a lot to admire about it it's This is a beautiful work of art. The package is also beautiful. To begin with, an instinctive feeling for balance was exhibited by my son, by giving it a deep breath I said, "oh yeah," (he's really under-developed I'm a guy who puts his words into action). I have put a lot of work into this knife, and it has held its edge well without any rolling or chipping. He said he would give it a top rating when I asked what he thought of it. Top marks go to Yoshihiro's customer service as well. I received the knife in a timely manner. A few months later, Yoshihiro called to make sure I was happy with my purchase after using it for a while, and to see if we needed to get it sharpened (the first sharpening is free). After that, I received a personal email with a message clearly written by the woman I spoke with (a very nice and professional woman who wasn't at all bothersome). Having said that, I have no doubt that Yoshihiro would have taken care of any concerns I might have had if I had. The reviews of Yoshihiro by professional chefs tipped me to Yoshihiro at the time of purchase. Although I was hesitant to purchase Yoshihiro compared to another brand, I ultimately chose Yoshihiro. My thanks go out to the writers for having taken the time to write here, and I am glad I followed their advice. In fact, I just bought my son a Yoshihiro NW 46 layers veggie knife - I am a repeat customer The gift was given to him for his birthday. As they clearly put a lot of heart into what they create, this is a brand I intend to stick around with.
It is clearly a high quality product, and it is very well made. The craftsmanship and attention to detail that went into this knife, though it may not be the cheapest knife, was well worth the minor price bump. Other more affordable brands could be more accessible to people just getting into higher end knives, but this one was well worth it. * I have used it with a variety of foods including carrots, tomatoes, potatoes, cilantro and parsley as well as chicken and beef since I purchased it, and I've been amazed at how smoothly it cuts through meat after rapidly chopping tough root vegetables. The bottom line is, you can definitely find perfectly good, moderately cheaper choices out there for Japanese Chef Knives, but if you are looking for a beautiful, handmade product for only a little more per blade then the next tier of choices will absolutely exceed your expectations.
I was pleasantly surprised at how good a knife it is for an Amazon purchase. Despite being soft, steel is hard enough not to need constant attention while being soft enough to sharpen easily. This knife rack is made with beautiful craftsmanship and looks lovely on it. In addition to my kikuichis and shuns, I also reach for my missonos when I'm feeling pampered.
Besides smoking meat, my wife likes to eat it too. The machine can be used to cut many different types of meat, such as pork loin, beef round, brisket, prime rib, and on and With this knife, she can handle any tough, difficult cutting job in no time at all.
I consider Yoshihiro to be one of the best brands of knives that I have ever used.
It has been about 3 years since I've owned this knife, and I have enjoyed its use immensely. Even after all these years I still get complements on it all the time. This is one of the best knives I have ever owned, if not THE best.
Several Yoshihiro knives I own also have surface rust on the edge. I recently sharpened them all and now I notice that each blade has surface rust on the edge.
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