Top 10 Yoshihiro Blue Steel – Gyutou Knives

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1. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Black Forged Gyuto Japanese Chef Knife Shitan Handle 8.25'' 210mm & Saya

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Yoshihiro #ad - 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. Do not use on objects such as bones, nutshells, and frozen foods. With a hardness on the rockwell scale of 63-64, the inner core of blue high carbon steel #1 is prized for its high edge retention.

Hand wash and dry only, and do so immediately if working with acidic ingredients. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. Carbon steel can oxidize if not properly maintained. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.

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. Proudly made in japan and not mass produced. Sharpening and honing should be done with only water whetstones. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
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ManufacturerYoshihiro #ad

2. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Kurouchi Kiritsuke Japanese Multipurpose Knife Shitan Handle 7'' 180mm & Saya

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Yoshihiro #ad - 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. The blade of the kiritsuke is wider and straighter than a standard chef knife while having a curved tip. With a hardness on the rockwell scale of 63-64, the inner core of blue high carbon steel #1 is prized for its high edge retention.

Sharpening and honing should be done with only water whetstones. Keep dry and oil regularly to prevent oxidation. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish. The kiritsuke is one of the most versatile and essential of all knives a cook can have. Carbon steel can oxidize if not properly maintained. 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. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans.
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ManufacturerYOSHIHIRO #ad

3. Yoshihiro

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Yoshihiro Super Blue Steel Stainless Clad Kiritsuke Multipurpose Japanese Chef Knife 8.25"210mm & Saya

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Yoshihiro #ad - 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. Keep dry and oil regularly to prevent oxidation along the exposed carbon steel edge. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.

Do not use on objects such as bones, and frozen foods. The yoshihiro super blue steel clad series is clad in 2 layers of stainless steel that provides durability and protection without sacrificing its sharp cutting edge. The blade of the kiritsuke is wider and straighter than a standard chef knife while having a curved tip. 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.

Traditional japanese knife making values a sharp edge, which requires attention and care. Proudly made in japan and not mass produced. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Hand wash and dry only, nutshells, and do so immediately if working with acidic ingredients. Carbon steel can oxidize if not properly maintained. Furthermore, the blade has the ability to perform at that level for an extremely long period of time because of its high wear resistance.
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ManufacturerYoshihiro #ad
ModelTSMKI210SH2

4. Yoshihiro

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Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Nakiri Japanese Vegetable Knife 6.5'' 165mm & No Saya

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Yoshihiro #ad - Traditional japanese knife making values a sharp edge, nutshells, and do so immediately if working with acidic ingredients. Traditional kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge.

Our yoshihiro kurouchi stainless clad knives are clad in 2 layers of full kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. One of the most popular knives that a cook can have today is a japanese vegetable knife known as a Nakiri knife. Proudly made in japan and not mass produced. Sharpening and honing should be done with only water whetstones. The nakiri is a Japanese double edged knife with a flat cutting edge. Carbon steel can oxidize if not properly maintained.

Kurouchi translates as “black-forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade. With a hrc of 62-63, the core of blue steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time. Keep dry and oil regularly to prevent oxidation along the knife's edge. The kurouchi stainless cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact.
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ManufacturerYoshihiro #ad

5. Yoshihiro

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Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Santoku Multipurpose Knife 6.5'' 165mm & No Saya

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Yoshihiro #ad - Keep dry and oil regularly to prevent oxidation along the knife's edge. Our yoshihiro kurouchi stainless clad knives are clad in 2 layers of full kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

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. Traditional kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge. Traditional japanese knife making values a sharp edge, which requires attention and care. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special.

Do not use on objects such as bones, and frozen foods. The most versatile and one of the most popular knives that a cook can have today is a Japanese all purpose chefs knife known as a Santoku knife. Carbon steel can oxidize if not properly maintained. Kurouchi translates as “black-forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade. Hand wash and dry only, nutshells, and do so immediately if working with acidic ingredients.
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ManufacturerYoshihiro #ad

6. Yoshihiro

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Yoshihiro Hongasumi Blue Steel #2 Garasuki Traditional Japanese Poultry Boning Knife 7'' 180mm

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Yoshihiro #ad - Includes magnolia Saya Cover and can oxidize if not properly maintained. Handle material: shitan Rosewood / Bolster Material: Ebony. Edge angle: single Edged / HRC: 64. Knife size: 7" 180mm / Knife Style: Garasuki. Grade: hongasumi / blade Material: High Carbon Blue Steel #2.
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7. Yoshihiro

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Yoshihiro High Carbon Blue Steel #1 Suminagashi Yanagi Sashimi Japanese Chef’s Knife with Ebony Handle

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Yoshihiro #ad - Hardness rockwell c scale: 64-65 / Saya Cover : Lacquered Saya Cover. Grade: suminagashi Damascus / Knife Type: Yanagi. Knife can be oxidized without proper care *recommend for professional only*. Steel type: aoko blue steel #1 High Carbon Steel / Edge Angle: Single-Edged. Bolster: water buffalo horn bolster color -VARIES / Handle Material: Octagonal Ebony.
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ManufacturerYoshihiro #ad
Part NumberSMYA240EH
ModelSMYAEH

8. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Black Forged Petty Kiritsuke Japanese Utility Knife Shitan Handle 6'' 150mm & Saya

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Yoshihiro #ad - Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Proudly made in japan and not mass produced. With a hardness on the rockwell scale of 63-64, the inner core of blue high carbon steel #1 is prized for its high edge retention. 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.

Sharpening and honing should be done with only water whetstones. 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. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Traditional japanese knife making values a sharp edge, which requires attention and care.

Keep dry and oil regularly to prevent oxidation. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. The difference will be felt right away when a hand-forged Japanese Petty Kiritsuke knife of incomparable sharpness is used for smaller precision. The petty kiritsuke will soon become the go-to knife in your kitchen. Sometimes called a utility knife, the petty kiritsuke is a smaller version of a chefs knife but is bigger than a Paring knife.
BrandYoshihiro #ad
ManufacturerYoshihiro #ad

9. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel Super Kurouchi Kiritsuke Multipurpose Chef Knife 8.25"210mm & Saya Cover

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Yoshihiro #ad - Proudly made in japan and not mass produced. Do not use on objects such as bones, which requires attention and care. Keep dry and oil regularly to prevent oxidation. The blade of the kiritsuke is wider and straighter than a standard chef knife while having a curved tip.

Super blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. 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. 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. 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. Our handmade yoshihiro aogami super blue high carbon steel kurouchi series are unparalleled in their performance. Hand wash and dry only, and frozen foods. Sharpening and honing should be done with only water whetstones. Carbon steel can oxidize if not properly maintained.
BrandYoshihiro #ad
ModelASKUKI210MHNR

10. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel Black Forged Kiritsuke Japanese Multipurpose Chef Knife 10.5'' 270mm RK

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Yoshihiro #ad - Keep dry and oil regularly to prevent oxidation. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.

Blue high carbon steel with a hardness on the rockwell scale of 62-63 is prized for its high edge retention. Traditional japanese knife making values a sharp edge, nutshells, which requires attention and care. Our handmade yoshihiro mizu yaki kurouchi series are unparalleled in their performance. Carbon steel can oxidize if not properly maintained. Sharpening and honing should be done with only water whetstones. The blade of the kiritsuke is wider and straighter than a standard chef knife while having a curved tip. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans.

Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. 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.
BrandYoshihiro #ad
ManufacturerYOSHIHIRO #ad
Part NumberTKUKKKI270SHNR
ModelTKUKKKI270SHNR