What knives do chefs use?
There are a few factors which answer this question. A big factor when choosing a knife is weight. If are working all day holding an object you need it to be light in weight, and ergonomic. Western knives tend to be a little heavier than Japanese knives. Edge retention and ease of sharpening/ maintenance is another factor. Japanese steel tends to maintain sharpness for longer however it depends on the steel composition.
Yoshihiro has been around for more than 100 years. They are makers of luxury, high-quality knives. Their knives are handcrafted and not mass produced. Yoshihiro knives have exceptional sharpness, edge retention, and durability. It is a premium brand in the world of knives.
Yoshihiro VG-10 Hammered Damascus, HAA Japanese Chef’s Knife/Gyuto Mahogany Handle (210mm/8.3″). Blade length 210mm/8.3″. It has perfect aesthetics and functionality. No wonder it is a well known best seller in Japan. 16 layer Damascus steel gives this knife a soft and luxury appeal and it also keeps this knife sharper for longer. The hammered texture on this knife will keep things from sticking to the blade. It has a lovely ergonomic grip on the mahogany handle. A simply timeless and perfect design.
Made in Japan.
At the time of viewing this product was aud$218.94
View price and this product here: Yoshihiro Hammered Damascus, Mahogany Handle (210mm )