YOSHIHIRO- Hammered Damascus Japanese Sushi chef knife Petty Gyuto SET -MADE IN JAPAN

where do i start. The hammered damascus is great. Its balance is good and correct weight for a japanese gyutoh. dont expect german kniives weighting because japanese blades are usually much lighter. thin blade and looks to me about a 14 degree angle on the blade. if you want to do heavy prep work which includes chops and boning dont use this knife. it is made for fine prep work.

if u want to cut meat and fish and poultry go get a deba not a gyutoh. great prep knife and extremely sharp out of the box. I ran in it on a 8000 grit whet stone out of the box after and a natural stone after and it so sharp that i can split hair, and shave my entire arm in on pass dont try this at home if youve never done it before with an exteremly sharp knife. all in all 5 out 5 i love it. the petty or fruit/paring knife is also great nice light weight for intricate cuts and super thin slices and vegetable peels. i like it making rolls with petty's way better than a nagiri. buy it cuz for the price you cant beat introductory japanese knife. If you worked alot with japanese knifes go buy ao-ko steel and be prepared to spend at least a thousand or 4k in fact for a real ao ko steel knife.

I recently ordered the sushi chef Petty Gyuto Set from Yoshihiro Cutlery. The hammered Damascus blades are well-made & truly works of art! Both the Gyuto & the Petty are easy to use, even for a complete amateur like myself, cutting effortlessly through everything I've thrown at them. The price was hard to beat, as well, especially after looking at comparable blades from some better-known brands. My only disappointment is that I did not find them sooner!

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These knives are very sharp and they arrived on time.These knives can't be compared to knife in my collection. Arigatou.

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Like almost everyone who buys this kind of knife, I have many examples of quality cutlery including Wusthof, Zwilling, Kai and Shun, As this was my new condo present for myself, I wanted something really special. The Yoshihiro design is obviously beautiful, and the its balance is great and its handle is surprisingly very good and light,

providing excellent comfort and control. No presure required for cutting and carving. Therefore a 5+ compared to my other knife and hope to enjoy cooking in my new place.

True quality of Japanese workman ship.

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After reading several books on knives and food preparation, I was advised to buy knives a la carte. Most chefs will favor the benefits of slowly building a collection of knives that precisely suit your needs, as opposed to buying a set. The two most important of which are the chef's knife and the paring knife.

This Gyuto and petty epitomize the lighter, sharper style of Japanese knives that differentiates themselves from the German styles of major western companies like Wusthof and Henckels. While the petty is slightly longer than the paring, it can serve the same function. Further the craftsmanship is a level above some of the more major brands that have wider distribution. It cuts through tomatoes, onions, and poultry like butter. The Damascus layering is beautiful, and the oak is smooth and polished.

These two knives will provide any chef with a solid foundation upon which to build a top-knotch kitchen knife collection.

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