Yoshihiro HAP40 High Speed Stainless Steel Suminagashi Gyuto Chefs Knife Triple Ring Stabilized Maple Burl Handle (9.5"(240mm) & Saya)

Blade Material: HAP-40 Stainless Steel / Edge Angle: Double Edged / Grade: Suminagashi HAP40 High Speed Steel / HRC: 65-66 / Knife Style: Gyuto Chef Knife / Stain Resistant: Yes / Made in Japan / Yoshihiro HAP40 High Speed Stainless Steel Gyuto is a state-of-the-art handcrafted Japanese chef's knife. HAP40 (Funmatsu Haisu) stainless steel represents a significant advancement in the stainless steel knife market, maximizing cutting performance and edge retention like few others. / Forged at extremely high temperatures, the metallic elements are evenly dispersed to create a steel composition durable enough for industrial machinery and power tools. With a Rockwell hardness scale rating of 65-66, this knife maintains its superior edge for an extended period. / Suminagashi, meaning "floating ink," refers to the mesmerizing marbled wave-like patterns that extend through the blade from tip to heel, revealing a new mosaic with every sharpening. Only the most skilled artisans can forge these metals into such complex formations, resulting in knives of unparalleled quality that blend aesthetics and performance. / 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. / Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted 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. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

• Blade Material: HAP-40 Stainless Steel / Edge Angle: Double Edged / Grade: Suminagashi HAP40 High Speed Steel / HRC: 65-66 / Knife Style: Gyuto Chef Knife / Stain Resistant: Yes / Made in Japan
• Yoshihiro HAP40 High Speed Stainless Steel Gyuto is a state-of-the-art handcrafted Japanese chef's knife. HAP40 (Funmatsu Haisu) stainless steel represents a significant advancement in the stainless steel knife market, maximizing cutting performance and edge retention like few others.
• Forged at extremely high temperatures, the metallic elements are evenly dispersed to create a steel composition durable enough for industrial machinery and power tools. With a Rockwell hardness scale rating of 65-66, this knife maintains its superior edge for an extended period.
• Suminagashi, meaning "floating ink," refers to the mesmerizing marbled wave-like patterns that extend through the blade from tip to heel, revealing a new mosaic with every sharpening. Only the most skilled artisans can forge these metals into such complex formations, resulting in knives of unparalleled quality that blend aesthetics and performance.
• 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.
• Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted 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. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.