Yoshihiro Super Blue Steel Stainless Clad Hammered Gyuto Chefs Knife Rosewood Handle (8.25″(210mm) & Saya)

Price: $234.99
(as of Mar 08, 2026 21:04:10 UTC – Details)

Product description

Yoshihiro Super Blue Steel Clad Gyuto Chefs Knife Rosewood Handle – Made in Japan

Yoshihiro Cutlery

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 Super Blue Steel Clad Gyuto Chefs Knife Rosewood Handle

Gyuto Chefs Knife, Handcrafted in Japan

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.

Knife Specifications Blade Material: Blue Steel Super Stainless Clad Edge Angle: Double Edged Grade: Aogami Super Stainless Clad HRC: 63-64 Stain Resistant: Yes, except along the knife’s edge Saya Cover: Optional – Magnolia Saya Knife Cover

The extremely sharp blade will allow for the most accurate of cuts to be made with consistency and with ease. Furthermore the blade has the ability to perform at that level for an extremely long period of time because of its high wear resistance.

The Blade Exceptionally Forged Stainless Super Blue Steel Clad

The Yoshihiro Super Blue Steel Clad Gyuto is clad in 2 layers of full stainless steel that provides durability and protection without sacrificing its sharp cutting edge.

The blade edge, where the Super Blue Steel is exposed, can patina with use but preventive measures using Tsubaki knife oil and removal methods using rust erasers are available.

Care & Sharpening

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.

Elevated Performance with Ease of Maintenance

Super Blue Steel is the most recent addition to the high carbon steel family. The most familiar of the high carbon steels is the white and blue steel #1 and #2 which are ranked by their hardness and wear resistance levels. Ranked starting from the best the list goes Blue steel #1, Blue steel #2, White steel #1, and White steel #2

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.

Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

Optional Saya (Magnolia Knife Sheath)

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.

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.

Blade Material: Hammered Blue Steel Super Stainless Clad / Edge Angle: Double Edged / Grade: Aogami Super Stainless Clad / Handle Shape: Octagonal / Handle Material: Rosewood / HRC: 62-63 / Knife Style: Japanese Gyuto Chef Knife / Saya Cover: Optional – Lacquered Magnolia Saya Knife Cover / Stain Resistant: Yes, except along the knife’s edge / Made in Japan
Super Blue Steel is the most recent addition to the high carbon steel family. The most familiar of the high carbon steels is the white and blue steel #1 and #2 which are ranked by their hardness and wear resistance levels. Ranked starting from the best the list goes Blue steel #1, Blue steel #2, White steel #1, and White steel #2
In the hands of master craftsmen the steel can be forged and sharpened into a world class knife that boasts top class sharpness and edge retention. The extremely sharp blade will allow for the most accurate of cuts to be made with consistency and with ease. Furthermore the blade has the ability to perform at that level for an extremely long period of time because of its high wear resistance.
The Yoshihiro Super Blue Steel Clad Gyuto is clad in 2 layers of full stainless steel that provides durability and protection without sacrificing its sharp cutting edge. The blade edge, where the Super Blue Steel is exposed, can patina with use but preventive measures using Tsubaki knife oil and removal methods using rust erasers are available. The knife comes complimented with a handcrafted octagonal rosewood handle which is comfortable for both left and right handed users.
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.
Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.