Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (7'' (180mm))
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The OOB value for mine is 15, but I dropped it
You can very easily care for the Hammered Damascus knives from Yoshihiro Cutlery. As well as hand washing and drying, it is recommended that you use a top quality cutting board and use a Japanese whetstone to sharpen the edge of the knife. Honing steels can harm the edge of the knife.
210mm Yoshihiro Gyuto
My situation is not the same as yours. It should not have any paint on it! My method for cleaning wine is to use wood oil, bees wax, and finally wash it.
Selected User Reviews For Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (7'' (180mm))
It was an extremely pleasant surprise when the knife arrived for the first time. I sliced an onion using the first thing I cut with it and it felt like pure bliss in my hand. It was razor sharp, looked nice, and felt great in my hand. The reason I am giving only 3 stars is that after a year of use the blade has chipped several times to the point where I am afraid to use it since I do not want a small piece of the blade.
Knife is good quality but the handle is split and the metal is sticking to the wood. Normally, I wash and dry my hands immediately after each use, so I'm not sure why this is happening. There's a design flaw with this knife as the wooden part of the handle isn't flush with the metal - it's slightly raised from the metal so you feel the corners of the wood at the middle. *EDIT The seller responded right away and agreed to replace the knife. He will update you once the new one arrives. EDITOR'S NOTE A brand new knife was received, it is great. I had the same problem the second time around, however, with the handle warping to make it uneven and leaking food particles into the handle, which would only be able to be removed with an extremely tiny In a kitchen, it is unacceptable to use in order to prepare food for other people. This knife has never seen the inside of a dishwasher or the bottom of a sink. I have always cleaned it with dawn dish soap and towel dried immediately after each use. For I guess I will have to find a new brand to try.
Based on my research, these knives are Hand made in Japan unlike their Chinese counterparts When I use this knife daily to cut fruits and vegetables, it cuts like butter through hot water. Naturally, it works just as well on meat. Despite its small size, this tool is well crafted and balanced. The knife was found with a small imperfection at the edge of the handle shortly after I received it. I was wondering if this was due to a miss-cut or something else. The use of. After I contacted YOSHIHIRO, it was offered to contact them for free to fix it once. I received an email response from them within a short time frame. Once they received the knife, they took care of the repair within few days and returned it at no cost to me. I got the knife back in mint condition. I had a great overall.
It was a gift that I gave to one of my closest friends who is an aspiring chef in New York City. As a 15-year-old, I got my first job in a restaurant in New York City. In the years that followed, I worked in fine dining all over the country, from Los Angeles to Aspen to New York. In my experience, I have owned over 100 chef knives, and the Yoshihiro is hands down the sharpest one I have ever handled. The average person ought to be aware of the fact that most of the reviews they read are not written by A knife made with this care and skill is a cut above the rest. My hands are like 2 vices, and this knife does not suit my hand, as I use much heavier steel and have always used much heavier steel. There is a lot of balance in the knife and it is The blade is too old for me to adapt, but I may have been able to if I had used it a long time ago. Buying this knife should be done with extreme caution if you are new to the field and do not have at least 5 years of kitchen experience under your belt. It is only for professionals. There have been three James Beard awards in my resume and I won the best restaurant award in Aspen less than 10 years ago, so you can trust my In the end, I tell you this not to brag, but so you can make an educated decision, because it is possible to lose your job if you purchase this knife.
I have to say, this knife is just about perfect for the price. It's Damascus lines and razor edge out of the box are greatly appreciated, and after a full day of cooking today, the knife has become a much-loved companion. Since I make my own meals every night from scratch, I have found that having a sharp blade not only makes cooking easier and more enjoyable but actually makes it safer. Having used this blade for a few weeks of heavy use I find myself nearly speechless every time I use it, I have knives that cost twice as much and do not hold an edge half as well as this one. It would do you a lot of good if you purchased this knife. It is true that Yoshihiro products are of the highest quality -- they have definitely created a customer for life! Initially I was concerned my knife would not hold its edge as well as any top quality knife I have ever used before, but now that I've put it to a whetstone I'll update the review. The following is the most recent update for 1/20 A full year of daily use has proved to be successful for this knife. It receives no care other than a little mineral oil on the handle and occasional sharpening with a 1000 grit whetstone and I bought this knife over a year ago, and it still cuts just as well as it did back then. With such a low price tag, this knife represents excellent value.
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