Yoshihiro Yauji Damascus Gyuto 210 mm
| Blade Length | 210 mm |
| Total Length | 360 mm |
| Steel | ATS314 Stainless |
| Handle | Stabilized Birch Wood |
| Ferrule | N/A |
| Rockwell | 62-63 |
| Height Spine to heel | 52.0 mm |
| Width at Spine | 7.7 mm |
| Weight | 194 grams |
| BevelĀ | Double (50/50) |
The BlacksmithĀ
Yoshihiro Yauji-san is a young blacksmith who works out of the Takefu knife village in order to produce his knives. In fact, if you ever take a trip to the Takefu Knife village visitor centre you can see his workspace from the recently constructed gift shop. After many years of working as an apprentice under Hideo Kitaoka he struck out on his own in 2019. Yauji-san is an extremely talented craftsman who forges, sharpens and polishes all of his own blades.Ā
These knives are marked with branding from Hatsukokoro but are handforged by Yoshihiro Yauji.Ā
The ShapeĀ
The Gyuto is the Japanese equivalent to the western style chefās knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.Ā
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
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Yoshihiro Yauji Damascus Gyuto 210 mm
Yoshihiro Yauji Damascus Gyuto 210 mm
| Blade Length | 210 mm |
| Total Length | 360 mm |
| Steel | ATS314 Stainless |
| Handle | Stabilized Birch Wood |
| Ferrule | N/A |
| Rockwell | 62-63 |
| Height Spine to heel | 52.0 mm |
| Width at Spine | 7.7 mm |
| Weight | 194 grams |
| BevelĀ | Double (50/50) |
The BlacksmithĀ
Yoshihiro Yauji-san is a young blacksmith who works out of the Takefu knife village in order to produce his knives. In fact, if you ever take a trip to the Takefu Knife village visitor centre you can see his workspace from the recently constructed gift shop. After many years of working as an apprentice under Hideo Kitaoka he struck out on his own in 2019. Yauji-san is an extremely talented craftsman who forges, sharpens and polishes all of his own blades.Ā
These knives are marked with branding from Hatsukokoro but are handforged by Yoshihiro Yauji.Ā
The ShapeĀ
The Gyuto is the Japanese equivalent to the western style chefās knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.Ā
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Original: $332.82
-65%$332.82
$116.49Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Blade Length | 210 mm |
| Total Length | 360 mm |
| Steel | ATS314 Stainless |
| Handle | Stabilized Birch Wood |
| Ferrule | N/A |
| Rockwell | 62-63 |
| Height Spine to heel | 52.0 mm |
| Width at Spine | 7.7 mm |
| Weight | 194 grams |
| BevelĀ | Double (50/50) |
The BlacksmithĀ
Yoshihiro Yauji-san is a young blacksmith who works out of the Takefu knife village in order to produce his knives. In fact, if you ever take a trip to the Takefu Knife village visitor centre you can see his workspace from the recently constructed gift shop. After many years of working as an apprentice under Hideo Kitaoka he struck out on his own in 2019. Yauji-san is an extremely talented craftsman who forges, sharpens and polishes all of his own blades.Ā
These knives are marked with branding from Hatsukokoro but are handforged by Yoshihiro Yauji.Ā
The ShapeĀ
The Gyuto is the Japanese equivalent to the western style chefās knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.Ā
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
