A Gyuto (Chef Knife) is the most versatile knife a chef can own. Our Gohumanosuke Yoshihiro Mizu VG-1 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 VG-1 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 Burnt (Yakisugi) Japanese Oak octagon handle.
Brand
Gohumanosuke Yoshihiro
Title
Mizu VG-1 Gyuto
Maker
Yamawaki Cutlery 山脇刃物製作所
Origin
Yamawaki Manufacturing | Sakai, Japan
Cover
Magnolia Saya
Knife Type
Gyuto
Bevel
Double-Bevel
Grind
Full-Flat
Edge
15° Symmetrical
Forging Construction
Hammer Forged Mono Steel
Rockwell Hardness Scale
62
Blade Material
VG-1 Stainless Steel
Blade Finish
Migaki 磨, Medium Polish
Blade Thickness
2mm
Handle Type
Hachikakau Japanese Octagon Hidden Tang
Handle Material
Mono Oak
Engraving
Gohumanosuke Yoshihiro 郷右馬義弘允
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