The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers 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.
Yoshihiro Honyaki Inox Stainless Steel Wa Gyuto Japanese multipurpose Chef Knife is at the vanguard of Japanese cutlery, representing the highest level of craftsmanship. Honyaki means “true forged” and is the purest reflection of the traditional art of Japanese sword making. A single piece of Inox AUS-10 Steel (HRC 62-63) is heated in hearths that reach temperatures in the thousands and quenched in cool water for hardness and durability. Polished with a brilliant mirror finish, the Inox AUS-10 Honyaki knives offer the best of both worlds combining ancient Japanese sword making techniques with modern metallurgy. Composed of advanced high carbon stainless steel, AUS-10 knives provide peace of mind in high paced environments.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.Yoshihiro knives come with a limited lifetime warranty.
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Grade: Inox Honyaki / Knife Type: Gyuto (Chef’s) Knife
Steel Type: Inox (AUS-10) Stain Resistance Steel
Blade: Double-Edged (50/50) / Blade Length: 8.25″ (210mm), 9.5″(240mm), 10.5″(270mm)
Handle Material: Shitan Rosewood / BOLSTER: Double Bolster
Hardness Rockwell C scale: 62-63 / Saya Cover : Premium Lacquer Coated Wooden Saya Included