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Syosaku Japanese Chef Knife Premium Molybdenum Stainless Steel, Gyuto 9.5-Inch (240mm)
4.6 (594) · $ 51.00 · In stock
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Syosaku Japanese Chef Knife Hammered Damascus VG-10 46 Layer Octagonal Walnut Handle, Gyuto 8.3-Inch (210mm)
High carbon content (1%) combined with special production techniques give exceptional hardness (HRC 60-62) to the core. The hardness allows the thinner blade edge, resulting in razor sharpness. High chromium content (14%) and other alloy components make it stainless. The hard VG-1 Gold is clad in softer stainless steel. This gives the blade an added toughness and durability. Handcrafted in Sakai Japan, where the master craftsmanship has been handed down generation to generation for centuries.
Syosaku Japanese Chef Knife VG-1 Gold Stainless Steel Mahogany Handle, Gyuto 7-Inch (180mm)
Syosaku Japanese Chef Knife Premium Molybdenum
Our handmade Yoshihiro Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating
Yoshihiro Aoko Blue Steel Kurouchi Gyuto Japanese Chef Knife (9.5'' (240mm) & No Saya)
Fast Delivery to Your Door Syosaku Japanese Chef Knife Hammered Damascus VG-10 46 Layer D-Shape Magnolia Wood Handle, Gyuto 9.5-Inch (240mm), japanese knife block
Syosaku-Japan Reviews on
Syosaku Japanese Multi Slicer Chef Knife INOX AUS-8A
GM12-05-0 Blade Length: 5 Features: -All purpose chef knife. -Metal type: Molybdenum stainless steel. -Commercial use. Knife Type: -Chef's knife.
Gyuto Molybdenum Stainless Knife Blade Length: 5 Inch
Forged and hammered with 16 layers of steel in the Damascus tradition with a Vg-10 Core, the Vg-10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value. The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip.
Yoshihiro VG10 16 Layers Hammered Damascus Gyuto Japanese Chefs Knife 9.5 in (Western Style Mahogany Handle)
