This 2-piece set is top-of-the-line! A hand-forged wa-gyuto from acclaimed knife maker Yoshihiro Yauji and the venerable Tojiro powdered forging steel petty utility.
Yoshihiro Yauji forges blades in Echizen, Japan. This is a high-carbon Semi-Stainless steel chef knife designed to cut produce and boneless meats.
Pros: Sharpness, edge retention, ambidextrous handle, easy to keep sharp.
Cons: Fragile
The blades are damascus-clad semi-stainless Ginsan (silver 3) Japanese steel. 210mm.
Blades fitted to octagonal teak handles with buffalo horn ferrule by Hatsukokoro.
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Tojiro's powdered steel is forged strong enough to cut other metals. If you're looking for a knife that holds an edge for a long time, look no further. These blades are some of the hardest we carry in our shop, meaning maximum edge retention and durability.
Tojiro's Eco-Wood handle is crafted with resin-infused sustainable material designed to withstand age-related shrinkage.
Professional grade.
Blade length: 135mm
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The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.
