Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Ambrosia Handle) (7'' (180mm))
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It's designed for left-handed people, but I'm using it with my right hand and it's still a great knife.
The heel has a width of 1 inch. The weight is 110 grams and the height is 5 inches. Yes, a distal tapper was used to make it.
It was packaged nicely, but I'm not sure if it was traditional. We didn't keep the box because the knife also comes with a wooden case.
Selected User Reviews For Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Ambrosia Handle) (7'' (180mm))
This is an incredible knife that I would buy again in a heartbeat. It's something I use every day at work in a fine dining restaurant, and it's never failed me. Suitable for a wide range of cuts. It looks fantastic, feels fantastic, and performs admirably. I 100% would recommend this knife to any one who can afford it and works professionally. This is NOT a kitchen knife; there are many more affordable options available for home cooking. This is ideal for a work environment because the edge lasts a long time, especially if you maintain the bevels with a honing rod on a regular basis. It's tough and can handle my workload (150-200 hours per week). Nightly attendance of 300 covers).
This knife was incredibly sharp right out of the box and ready to use, so it will quickly become your favorite vegetable knife. It has a thin precision blade and is light. The only issue I had was with the shipping. My knife took over two weeks to arrive, but when it did, the packaging was perfect. br>br>I've worked in the food service industry for 40 years and have always used Henckles knives; they're great knives that have served me well. However, with the exception of heavy cutting, my new Yoshihiro will become my go-to knife. That's still taken care of by my Henckles.
I'm not a knife expert, but I enjoy cooking for myself, and the $40 German knife set from Target or whatever retailer was holding me back. I tried using a whetstone to sharpen those knives, but they couldn't keep an edge for more than a week. br>I became interested in Japanese knives after learning that there was a distinct market for them as opposed to American knives. Around the time I started trying to sharpen my cheapo knives, I came across Eastern/German. If you want to be a samurai in the kitchen, you must first learn how to cook. a lethal force capable of quick, precise action (do not cut living beings!). Unless you're into butchering your own live fish or something, in which case you should probably use a different knife or something else for the final blow) - Then you should use a Japanese knife. br>br>This knife was stunning right out of the box. This is exactly what you'd expect from a listing like this. The damascus layering is lovely, and the tsuchime finish is excellent (although I docked one star in the "craftsmanship" category because I needed to find something to criticize about this knife, it still looks fantastic - However, the tsuchime appears to have been rolled rather than hammered, as striation lines can be seen within the marks. It's not a big deal and has no functional impact, but I think it's a little distracting from an aesthetic standpoint). br>The blade is almost mirror-like in appearance. The edge is super sharp and crisp under the tsuchime finish, the handle is well sanded and polished, the heel and spine are smooth, and the choil is well rounded (perhaps not ideal for larger hands, but it "wraps" nicely around my middle finger). I'm not sure what else to say except that I've had this knife for three weeks and it hasn't dulled in the least (using wood/rubber boards). br>Because it's a knife, you'll need to hold it and cut something to get a good sense of how it feels in your hands. But keep in mind that for this price, you're getting a truly stunning piece of art that looks almost too good to use and performs even better. br>Don't let go of your saya pin! Because the saya does not have a friction fit with the blade, you'll need the pin. I've discovered that leaving the pin out for longer than it takes to draw the blade is the most effective method - plus a few moments to get a good grip br>br>I've included a photo that isn't distorted in any way. onto the blade from the heel side, so you can see how this knife is beveled. On my knife, the left side of the blade has a larger bevel than the right side as it approaches the cutting edge, but there is a large shift that favors the right side at the cutting edge, and the left side of the cutting edge looks like it barely has a bevel (it does, but it is minuscule). br>Take a look at the cat peats as well. br>br>Update (one week later): br>br> Saya and don't forget to oil the handle. I didn't oil the handle (or the saya) because it didn't appear to be dry when I got it. I decided to apply a light coat of mineral oil to it one night after dinner - a dab on a paper towel is all that is required - And, wow, it's a hit with the ambrosia wood! br>I've added two more photos to show you the difference. They were taken three days later after being used and washed with soap and water. In the photographs, everything appears to be dry. br>The dings on the saya in these photos are due to my extreme joy, excitement, and clumsiness upon opening the box, not to the Yoshihiro brand or the packaging.
To fully comprehend what I'm writing, you must see the knife. I have a large collection of Japanese chef knives and was blown away when this one arrived. From the saya knife case to the quality and craftsmanship of a knife that costs three times as much. I've purchased other items from this company in the past and have always been pleased with the quality.
It was a pleasure to unbox this beautiful knife. One feature of this knife that I dislike is the 80/20 grind on the bevel. It's double beveled, but the majority of the edge is on one side, and sharpening it is a bit of a learning curve, which leads me to believe it wasn't super sharp out of the box. It was far sharper than the factory edge after 20 minutes on my whetstone. Last but not least, the spine is very thick; when I cut a potato, it wedges it apart rather than slicing it, despite the fact that it is sharp. Apart from these few flaws, this is a fantastic knife. The saya is attractive, and it appears to be well-made. It's easy to hold the handle. This knife is still one I would recommend.
He claims it's the most razor-sharp knife he's ever handled. It's made of Japanese steel that's been hand forged in the country. If you do your homework, you'll see that this is a great deal.
I adore the razor-sharp blade, as well as the beauty and craftsmanship of this three-inch knife. Also, fantastic customer service. My package arrived today by hand. I recently discovered that I live only 3 miles from the store, so I'll be dropping off all of my knives for high-quality Japanese whetstone sharpening and cutlery shopping very soon. For knives, you can say goodbye to Williams Sonoma and Sur La Table. Yoshihiro Cutlery has become one of my favorite cutlery stores. Those who argue that the cost is excessive - The high-quality products and services are well worth the money; I highly recommend them!.
I've been using this knife in the kitchen for a few weeks and am very pleased with it. Because of its light weight, it is much easier to work for long periods of time. As a chef, I can't say enough good things about this knife. br> The additional $19 is a one-time payment. It's complete nonsense to charge $99 for shipping. That policy should be changed as soon as possible by this company. It was only a small, plain box, and the additional charge is both childish and unprofessional.
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