Yoshihiro, Mizu, AUS-8 Stainless Steel, Gyuto with Japanese Rosewood Octagon Handle
A Gyuto, Chefs Knife is the most versatile knife a chef can own. Our Yoshihiro Mizu AUS-8 Gyuto enables confidence while preparing fish, meats and vegetables. Mizu, the Japanese word for water, refers here to the process of hardening the steel by quenching it in cold water. Next, the steel is put through different phases of tempering for strength. The Yoshihiro Mizu series uses AUS-8 stainless steel which easily achieves a razor sharp edge that holds for an extended period of time. Yoshihiro bladesmiths add Molybdenum for hardness, toughness, corrosion resistance and a high tensile strength. Vanadium is added for strength, toughness and heat resistance. Moreover, Vanadium promotes a desired fine grain structure which allows for even wear resistance. These blades are single piece forged with a water buffalo horn bolster and Japanese Rosewood octagon handle. Picture shown in 24cm. Available sizes, 21cm, 24cm and 27cm.
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