Yoshihiro Kurouchi Stainless Clad High Performance SLD Gyuto Chefs Knife (8.25'' (210mm) & Saya)

Blade Material: High Performance SLD Stain Resistant Steel / Edge Angle: Double Edged / Grade: Kurouchi Nashiji Stainless Clad / Handle Shape: Octagonal / Handle Material: Ebony / HRC:63-64 / Knife Style: Gyuto Chef Knife / Saya Cover: Optional - Magnetic Oak wood / Stain Resistant: Yes / Our Yoshihiro SLD Stainless Clad Knives are clad in 2 layers of stainless steel that provides durability and protection without sacrificing its sharp cutting edge. / High Performance SLD is among the new generation of steels being engineered in Japan that endeavor to surpass the capabilities of existing metals. / Its main features are it is highly wear resistant with a hardness level that rivals carbon steel with a high level of stain resistance. This combination of cutting-edge metallurgy results in a knife with excellent sharpness, long edge retention, and stainless durability. / The blade comes complimented with a traditional Japanese handle that is made of ebony wood equipped with a protective wooden sheath called a "Saya," which protects the knife and adds to its appearance when not in use. The octagonal shape of the handle allows for comfortable use regardless if the user is left or right handed. / 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.

• Our Yoshihiro SLD Stainless Clad Knives are clad in 2 layers of stainless steel that provides durability and protection without sacrificing its sharp cutting edge.
• High Performance SLD is among the new generation of steels being engineered in Japan that endeavor to surpass the capabilities of existing metals. Its main features is that it is highly wear resistant with a hardness level that rivals carbon steel with a high level of stain resistance. This combination of cutting-edge metallurgy results in a knife with excellent sharpness, long edge retention, and stainless durability.
• 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.
• Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal 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.