Yoshihiro Nashiji High Carbon White Steel #2 Gyuto Japanese Chefs Knife (9.5'' (240mm) & No Saya, Keyaki Handle)
Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.
The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.
Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s 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.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives.
All Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives dates back to medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. Our selections are far and wide and is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity.
Yoshihiro Nashiji High Carbon White Steel #2 Gyuto Japanese Chefs Knife
Gyuto Chefs Knife, Handcrafted in Japan
- Highly sensitive blade. Knife can be oxidized without proper care.
- Recommended for professionals only.
- Does not fit with our Sayas, please contact us directly to custom-fit this knife.
Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted D-Shaped Chestnut handle affixed with a Water Buffalo horn bolster
It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. 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
The origins of the techniques used to create Yoshihiro knives dates back to medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water.
With a HRC 63-64, this Gyuto combines exceptional sharpness and optimal edge retention. The knife is ready to use out of the box but will become extremely sharp with whetstone sharpening, allowing the blade to glide through any type of ingredient.
Special Edition Mazaki Series
Our Mazaki series are exceptionally hand-sharpened and forged meticulously by artisans in Japan. This knife is specially forged using the Nashiji method of forging resulting in a unique texture different than a standard Kurouchi blade.
Care & Sharpening
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
The outstanding hardness of White Steel #2 makes possible for an extremely thin and sharp cutting edge that can effortlessly cut through foods. The sharpness lasts longer and is more consistent over a period of time compared to stainless steel knives.The result is an ability to cut much more precisely and consistently in the kitchen while significantly reducing the physical stress on your hand and arms.
Rustic Aesthetic with Functionality
The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.
Balanced and Fit for Comfort
This knife is complimented with a traditional Japanese style handcrafted D-Shaped natural Chestnut wood handle affixed with bolster.
Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives.
All Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives dates back to medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. Our selections are far and wide and is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity.
Yoshihiro Nashiji High Carbon White Steel #2 Gyuto Japanese Chefs Knife
Gyuto Chefs Knife, Handcrafted in Japan
- Highly sensitive blade. Knife can be oxidized without proper care.
- Recommended for professionals only.
- Does not fit with our Sayas, please contact us directly to custom-fit this knife.
Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted D-Shaped Chestnut handle affixed with a Water Buffalo horn bolster
It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. 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
The origins of the techniques used to create Yoshihiro knives dates back to medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water.
With a HRC 63-64, this Gyuto combines exceptional sharpness and optimal edge retention. The knife is ready to use out of the box but will become extremely sharp with whetstone sharpening, allowing the blade to glide through any type of ingredient.
Special Edition Mazaki Series
Our Mazaki series are exceptionally hand-sharpened and forged meticulously by artisans in Japan. This knife is specially forged using the Nashiji method of forging resulting in a unique texture different than a standard Kurouchi blade.
Care & Sharpening
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
The outstanding hardness of White Steel #2 makes possible for an extremely thin and sharp cutting edge that can effortlessly cut through foods. The sharpness lasts longer and is more consistent over a period of time compared to stainless steel knives.The result is an ability to cut much more precisely and consistently in the kitchen while significantly reducing the physical stress on your hand and arms.
Rustic Aesthetic with Functionality
The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.
Balanced and Fit for Comfort
This knife is complimented with a traditional Japanese style handcrafted D-Shaped natural Chestnut wood handle affixed with bolster.
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