---
product_id: 2128034
title: "Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm))"
brand: "yoshihiro"
price: "46091 kr"
currency: ISK
in_stock: true
reviews_count: 7
category: "Yoshihiro"
url: https://www.desertcart.is/products/2128034-yoshihiro-vg10-16-layer-hammered-damascus-gyuto-japanese-chefs-knife
store_origin: IS
region: Iceland
---

# 16-layer Damascus VG10 steel Ergonomic mahogany handle 60 HRC razor-sharp edge Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm))

**Brand:** yoshihiro
**Price:** 46091 kr
**Availability:** ✅ In Stock

## Summary

> 🔪 Elevate your kitchen game with the blade that professionals and foodies swear by!

## Quick Answers

- **What is this?** Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm)) by yoshihiro
- **How much does it cost?** 46091 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/2128034-yoshihiro-vg10-16-layer-hammered-damascus-gyuto-japanese-chefs-knife)

## Best For

- yoshihiro enthusiasts

## Why This Product

- Trusted yoshihiro brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile Gyuto Design:** Perfect for slicing meat, fish, and vegetables—your all-in-one kitchen powerhouse.
- • **Double-Edged Razor Sharpness:** 60 HRC hardness means effortless slicing, rocking, and chopping with minimal friction.
- • **Handcrafted Japanese Artistry:** Each knife is a unique work of art, blending traditional craftsmanship with modern performance.
- • **Masterfully Forged Damascus Steel:** 16 layers of VG10 stainless steel deliver unmatched sharpness and durability for precision cutting.
- • **Ergonomic Western-Style Mahogany Handle:** Full tang design ensures balanced control and comfort during extended prep sessions.

## Overview

The Yoshihiro VG10 16 Layer Hammered Damascus Gyuto is a premium Japanese chef’s knife featuring a VG10 stainless steel core wrapped in 16 layers of Damascus steel for exceptional sharpness and durability. Its ergonomic mahogany handle with full tang construction offers superior balance and comfort. With a 60 HRC hardness rating and double-edged blade, this 8.25-inch Gyuto excels at versatile kitchen tasks from delicate slicing to robust chopping. Handcrafted in Japan, it combines traditional artistry with modern performance, making it a must-have for serious home cooks and professionals alike.

## Description

Online shopping for Kitchen Knives & Accessories from a great selection of Cutlery Sets, Specialty Knives, Sharpeners, Cutting Boards, & more at everyday low prices.

Review: Indisputable excellence - This knife is indisputably beautiful and I have to admit, although we rarely entertain, the aesthetic was tempting relative to a Misono or Kikuichi gyuto knife, which are also highly regarded and functional. Out of the box it is spectacularly sharp. I have done prep work with it about half a dozen times on bamboo and hard plastic cutting boards and it is incredible, laser sharp. I was incredibly excited with how well it cut when I used it once or twice, relative to our Chicago Cutlery set (which is STILL very solid and excellent for the quality, but requires sharpening after each use and is prone to rust spots), but chose not to impart that excitement to my wife. She used it once and thought it was amazing. The Chicago Cutlery knives compared to a cheap no-name set for $20 from Walmart, these are twice as good again. Spectacular. I can't speak to longevity yet but after about half a dozen uses including meat, fish, all sorts of fruits and vegetables, it's still laser sharp. As an amateur cook who sort of knows his way around the kitchen, enjoys good food, good ingredients, almost every cuisine, and cooks good food that make most folks at work say "you're in the wrong profession!" a couple of times a week, these knives are a revelation. I admit there may be better. High-carbon "blue steel" - I'll try those in a couple of years. But compared to any Henckels, Chicago Cutlery, what have you - you can't compare them. These knives are truly spectacular. Beautiful obviously, but incredibly hard, sharp steel. have a whetstone ready but you wont' need it nearly as often as you will with any mediocre set. Other knives may be good; these are excellent, absolutely. You CAN NOT be disappointed with this. So, take that for what it is. Happy cooking! To compare on another more or less scientific basis, after a decent sharpening on a whetstone, this one could shave almost smooth. Nearly properly razor sharp. The Chroma knife we bought could hardly hack a hair off. Different hardness, different sharpness - that proves itself. With shaving cream, I could shave with the Yoshihiro. This is like cutting with a razor, but much, much harder. Proof in the pudding.
Review: An awesome knife from home cook to professional chef. It will do it all. - This knife has been great to work with. I am not a professional chef, but I do a lot of cooking at home. I prep all of my meals and cook pretty much everyday--so this knife gets a good amount of use. I have prepared everything with this knife from sushi, to meats, to vegetables. It handles everything. I do not have to worry about the knife rusting during a 4-5 hour prep session. I simply dry it off really well before putting it away and I have never had a problem. I have also not had a problem with food building up on the handle like some other reviewers have reported. My knife had a quite flush finish where the handle meets the tang. The knife came to me quite sharp. I was able to wash the knife and use it right away with great results. I have a LINK KING STONE that I will be using to sharpen it soon. I'm sure I will get good results. If I get anything but good results I will update this part of the review. One thing that kind of surprised me though is that my knife was single bevelled on the right(luckily for a righty like me). I had read a question on here asking about the knife being double bevelled. So I have to wonder if this knife is designed to be double bevelled or single bevelled? Either way, sharpening will be easier and I have seen other sushi knives that are single bevelled. It is possible that this is a purposeful design. The handle is great and is real mahogany. As a woodworker, I love to see mahogany finished the way it has been on this knife. The knife is full tang exactly as shown and has a very solid feel when handled. This knife does not come with a saya(scabbard) so I definitely recommend picking one up. It will help protect the knife for decades to come. I personally got the 8.25inch version of this knife and so I picked up a Yoshihiro Lacquered Magnolia Wooden Blade Protector Saya Cover for Gyuto Chef Knife (210mm) to properly cover it while it is being stored. Dimensions of the knife can be seen in the photos I have attached. The box the knife comes in is very nice and decorative. This would make a great gift box. Pros: *Excellent metal composition *Takes a great edge *Great feel in the handle *Very solid construction Cons: *None Additional Considerations: You can spend many hundreds of dollars on a great Gyuto. This knife definitely hangs with the pros for a superior price. It is still a bit steep compared to the average knife sets you see in North American kitchens, but I wouldn't look anywhere else unless you have a very specific requirement of the knife (like being able to cut bone or something like that). This knife will do most everything you need--even if you are a professional chef. Overall: 5/5 stars (>=.5 rounds up,  5 stars If you have any further questions regarding the product in my review please leave a comment below and I will get back to you as soon as possible.

## Features

- Blade Material: VG10 Stainless Steel / Edge Angle: Double Edged / Grade: Damascus / Handle Shape: Western / Handle Material: Mahogany / Hrc: 60 / Knife Style: Gyuto Chef Knife / Saya Cover: None / Stain Resistant: Yes / Made in Japan
- Forged and hammered with 16 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.
- 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. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
- Preparing delicious meals starts with taking wholesome ingredients and using the tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
- 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00D6DVTM6 |
| Best Sellers Rank | #123,700 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #5 in Gyutou Knives |
| Blade Color | Silver |
| Blade Edge | Double-Edged |
| Blade Length | 8.25 Inches |
| Blade Material | Stainless Steel |
| Brand | Yoshihiro |
| Color | Silver |
| Construction Type | Forged |
| Customer Reviews | 4.4 4.4 out of 5 stars (467) |
| Date First Available | July 17, 2010 |
| Global Trade Identification Number | 00700987965568 |
| Handle Material | Mahogany |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Length | 13.4 Inches |
| Item Weight | 6.4 ounces |
| Item model number | HDGY21 |
| Manufacturer | YOSHIHIRO Cutlery |
| Material | VG10 Stainless Steel |
| Size | 8.3" |
| UPC | 723260912899 700987965568 |

## Product Details

- **Blade Edge:** Double-Edged
- **Blade Material:** Stainless Steel
- **Brand:** Yoshihiro
- **Color:** Silver
- **Handle Material:** Mahogany

## Images

![Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm)) - Image 1](https://m.media-amazon.com/images/I/31fytpFnIgL.jpg)
![Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm)) - Image 2](https://m.media-amazon.com/images/I/410BncLVkML.jpg)
![Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm)) - Image 3](https://m.media-amazon.com/images/I/5136wc3R7DL.jpg)
![Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm)) - Image 4](https://m.media-amazon.com/images/I/51UUNdqbjzL.jpg)
![Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm)) - Image 5](https://m.media-amazon.com/images/I/51Uqi54t2bL.jpg)

## Questions & Answers

**Q: What is the angle of the bevel?**
A: Mine was OOB @15, but I took it down to 14

**Q: How do you care for this knife?**
A: Yoshihiro Cutlery's Hammered Damascus knives are very easy to take care of. Hand washing and drying is recommended as well as using a good quality cutting board. Honing on Japanese whetstones is also recommended because honing steels can adversely effect the edge of a Japanese knife.

**Q: Does anyone have a suggestion on a blade cover for this knife?**
A: Yoshihiro Gyuto 210mm (8.25") Saya cover will fit to this knife.Thanks

**Q: The handle smells very strong of paint. Anyone else? It’s so bad that I can’t touch my food directly afterwards**
A: I do not have this problem.    There should be no paint on the handle!?!?  I wash wine, use wood oil on it, and then bees wax.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Indisputable excellence
*by R***R on December 4, 2015*

This knife is indisputably beautiful and I have to admit, although we rarely entertain, the aesthetic was tempting relative to a Misono or Kikuichi gyuto knife, which are also highly regarded and functional. Out of the box it is spectacularly sharp. I have done prep work with it about half a dozen times on bamboo and hard plastic cutting boards and it is incredible, laser sharp. I was incredibly excited with how well it cut when I used it once or twice, relative to our Chicago Cutlery set (which is STILL very solid and excellent for the quality, but requires sharpening after each use and is prone to rust spots), but chose not to impart that excitement to my wife. She used it once and thought it was amazing. The Chicago Cutlery knives compared to a cheap no-name set for $20 from Walmart, these are twice as good again. Spectacular. I can't speak to longevity yet but after about half a dozen uses including meat, fish, all sorts of fruits and vegetables, it's still laser sharp. As an amateur cook who sort of knows his way around the kitchen, enjoys good food, good ingredients, almost every cuisine, and cooks good food that make most folks at work say "you're in the wrong profession!" a couple of times a week, these knives are a revelation. I admit there may be better. High-carbon "blue steel" - I'll try those in a couple of years. But compared to any Henckels, Chicago Cutlery, what have you - you can't compare them. These knives are truly spectacular. Beautiful obviously, but incredibly hard, sharp steel. have a whetstone ready but you wont' need it nearly as often as you will with any mediocre set. Other knives may be good; these are excellent, absolutely. You CAN NOT be disappointed with this. So, take that for what it is. Happy cooking! To compare on another more or less scientific basis, after a decent sharpening on a whetstone, this one could shave almost smooth. Nearly properly razor sharp. The Chroma knife we bought could hardly hack a hair off. Different hardness, different sharpness - that proves itself. With shaving cream, I could shave with the Yoshihiro. This is like cutting with a razor, but much, much harder. Proof in the pudding.

### ⭐⭐⭐⭐⭐ An awesome knife from home cook to professional chef. It will do it all.
*by T***Y on November 16, 2016*

This knife has been great to work with. I am not a professional chef, but I do a lot of cooking at home. I prep all of my meals and cook pretty much everyday--so this knife gets a good amount of use. I have prepared everything with this knife from sushi, to meats, to vegetables. It handles everything. I do not have to worry about the knife rusting during a 4-5 hour prep session. I simply dry it off really well before putting it away and I have never had a problem. I have also not had a problem with food building up on the handle like some other reviewers have reported. My knife had a quite flush finish where the handle meets the tang. The knife came to me quite sharp. I was able to wash the knife and use it right away with great results. I have a LINK KING STONE that I will be using to sharpen it soon. I'm sure I will get good results. If I get anything but good results I will update this part of the review. One thing that kind of surprised me though is that my knife was single bevelled on the right(luckily for a righty like me). I had read a question on here asking about the knife being double bevelled. So I have to wonder if this knife is designed to be double bevelled or single bevelled? Either way, sharpening will be easier and I have seen other sushi knives that are single bevelled. It is possible that this is a purposeful design. The handle is great and is real mahogany. As a woodworker, I love to see mahogany finished the way it has been on this knife. The knife is full tang exactly as shown and has a very solid feel when handled. This knife does not come with a saya(scabbard) so I definitely recommend picking one up. It will help protect the knife for decades to come. I personally got the 8.25inch version of this knife and so I picked up a Yoshihiro Lacquered Magnolia Wooden Blade Protector Saya Cover for Gyuto Chef Knife (210mm) to properly cover it while it is being stored. Dimensions of the knife can be seen in the photos I have attached. The box the knife comes in is very nice and decorative. This would make a great gift box. Pros: *Excellent metal composition *Takes a great edge *Great feel in the handle *Very solid construction Cons: *None Additional Considerations: You can spend many hundreds of dollars on a great Gyuto. This knife definitely hangs with the pros for a superior price. It is still a bit steep compared to the average knife sets you see in North American kitchens, but I wouldn't look anywhere else unless you have a very specific requirement of the knife (like being able to cut bone or something like that). This knife will do most everything you need--even if you are a professional chef. Overall: 5/5 stars (>=.5 rounds up, <.5 rounds down) => 5 stars If you have any further questions regarding the product in my review please leave a comment below and I will get back to you as soon as possible.

### ⭐⭐⭐⭐⭐ Finally... a compact samurai sword for all your kitchen needs!
*by J***E on July 30, 2014*

This knife is as beautiful as it is deadly to meat, vegetables, and whatever else you choose to dismember in your kitchen! It inspired the following haiku: Small samurai sword Thousands of julienne fries Chopping broccoli The Yoshihiro 9.5" Gyuto is the perfect multi-purpose chefs knife. It holds a razor sharp edge like the best Japanese knives, but the temper and weight of the steel lend it the strength to perform all around kitchen duty, and still maintain that edge, more typically associated the Germans. Beyond practicality, this knife looks damn sexy in your hand... almost too pretty to use! I wasn't entirely sold on the hammered damascus at first, but it has grown on me. One thing I hate is when the manufacturer feels obligated to write all over a blade, it's tacky. This knife is elegantly understated, with just a few Japanese characters etched unobtrusively onto the blade. I have no idea what they say, possibly "poultry slayer" or "death by 1000 cuts". Whatever... it looks cool. The rosewood handle is another well crafted touch. It fits comfortably in the hand for a variety of cutting techniques, and the wood has already started to acquire its own distinctive patina that will make my knife unique from everyone else's. After extensive shopping around, I chose the Yohihiro 9.5 because it was the best knife for the money out there. The only problem I have with this knife is that I now find myself having to think of creative dishes to prepare after having compulsively sliced and diced everything in my fridge!

## Frequently Bought Together

- Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm))
- Yoshihiro Natural Magnolia Wood Saya Cover Blade Protector for Gyuto 210mm
- KING KW65 1000/6000 Grit Combination Whetstone with Plastic Base

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-01-24*