Buy Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Chef Knife 6pc Set – Made in Japan and wear it with pride. Whether you are a die-hard Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Chef Knife 6pc Set – Made in Japan fan, or just a fan of baseball, you will love this Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Chef Knife 6pc Set – Made in Japan. It features authentic Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Chef Knife 6pc Set – Made in Japan colors and a team logo.
Forged and hammered with 16 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.
A complete set of all the essential culinary knives you need in any kitchen.The Gyuto is a versatile chef knife & comes in 2 sizes. The Petty is a small utility knife used for smaller delicate tasks. The Sujihiki is a slicing knife used from slicing fish fillets to carving roasts. The Santoku is a multipurpose knife that’s shorter and has a flatter profile than the Gyuto. The Nakiri is a versatile vegetable knife that’s used to chop through root vegetables or thinly slice delicate garnishes.
Preparing delicious meals starts with taking wholesome ingredients and using the 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.
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Proudly made in Japan. These knives are complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. 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.
