Yoshihiro AUS-10 Uzushio Damascus Gyuto 210/240 mm
$299.95
Yoshihiro AUS-10 Uzushio Damascus Gyuto 210/240 mm, Japanese chef’s knife
This gyuto is an all-round chef’s knife for slicing, dicing and rock-chopping across vegetables, meat and fish. The blade is a practical everyday length. Forged by Yoshihiro AUS-10 Uzushio with a damascus finish, it pairs hard, keen Japanese steel with the thin grind and balance that let the blade glide through food with less resistance. The forged carbon steel takes a keen edge and gains character with use.
Yoshihiro AUS-10 Uzushio gyuto specifications
| Maker | Yoshihiro AUS-10 Uzushio |
|---|---|
| Knife type | Gyuto (Japanese chef’s knife) |
| Blade length | 240 mm |
| Finish | Damascus (layered pattern) |
| Bevel | Double bevel |
| Best for | Everyday all-round prep |
Care and everyday use
It is at its best for everyday all-round prep. This is a carbon-steel blade, which takes an exceptionally keen edge but reacts with food and water. Hand wash and dry it immediately after use, wipe on a light coat of oil before storage, and expect a natural patina to form over time. Keep it off bone and frozen food, and sharpen on a whetstone to bring the edge back.
Buy this gyuto at Knives and Stones
This gyuto ships fast across the United States at $299.95, packed with care to arrive ready to use. Every knife here is chosen for how it cuts and the quality of its making, not to fill a catalogue. Browse the full range of Japanese gyuto knives, or explore more Japanese chef knives, whetstones and kitchenware across the Knives and Stones store.
by Alex J.
Best gyuto I have owned. Effortless push cuts and the food just falls off the blade.
by Tom B.
Arrived quickly and very well packed. Cuts like a laser, really happy with it.
by Nathan W.
My new go-to gyuto. The balance is perfect and it holds an edge well.