{"product_id":"elite-chefs-9-inch-gyuto-chef-knife-vg10-clad-steel","title":"Elite Chefs™ 9-Inch Gyuto Chef Knife — VG10 Core, 3-Layer Clad Steel","description":"\u003ch2\u003ePrecision, Reach, and Control in One Refined Blade.\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0785\/4355\/2664\/files\/WhatsApp_Image_2026-09-29_at_14.38.49_1.jpg?v=1790683505\" alt=\"Elite Chefs 9-inch Gyuto chef knife with a brass and carbon-fibre handle\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA 9-inch Gyuto built for cooks who demand more from their primary chef's knife.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eElite Chefs™ 9-Inch Gyuto Chef Knife\u003c\/strong\u003e combines a generous 234 mm blade with a hard \u003cstrong\u003eVG10 cutting core\u003c\/strong\u003e, \u003cstrong\u003ethree-layer clad steel construction\u003c\/strong\u003e, and a refined brass and carbon-fibre handle.\u003c\/p\u003e\n\u003cp\u003eWith a fine \u003cstrong\u003e9–12° edge per side\u003c\/strong\u003e, \u003cstrong\u003e60 ± 2 HRC hardness\u003c\/strong\u003e, and a 2.7 mm blade thickness, this knife is designed for precise everyday preparation while giving you the additional blade length needed to work efficiently through larger ingredients.\u003c\/p\u003e\n\u003cp\u003eFrom vegetables and herbs to meat and fish, the 9-inch Gyuto brings together the reach of a larger chef's knife with the controlled cutting profile serious cooks look for.\u003c\/p\u003e\n\u003ch2\u003eA 9-Inch Gyuto for Serious Prep\u003c\/h2\u003e\n\u003cp\u003eThe Gyuto is a versatile chef's knife profile designed for a broad range of kitchen work.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003e234 mm (approximately 9.2 inches) of blade length\u003c\/strong\u003e, this knife gives you plenty of cutting surface for larger ingredients while maintaining a refined profile for controlled preparation.\u003c\/p\u003e\n\u003cp\u003eUse it for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlicing meat and poultry\u003c\/li\u003e\n\u003cli\u003ePreparing fish\u003c\/li\u003e\n\u003cli\u003eChopping vegetables\u003c\/li\u003e\n\u003cli\u003eDicing ingredients\u003c\/li\u003e\n\u003cli\u003eMincing herbs and aromatics\u003c\/li\u003e\n\u003cli\u003eGeneral kitchen preparation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOne blade for the majority of your prep.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThree-Layer Clad Steel — a VG10 Core Between Two Softer Jackets\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0785\/4355\/2664\/files\/WhatsApp_Image_2026-09-29_at_14.38.49_4.jpg?v=1790683508\" alt=\"Close-up of the Elite Chefs 9-inch Gyuto blade showing the clad line where the VG10 core meets the softer outer steel\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not a blade stamped from a single sheet of steel. It is \u003cstrong\u003eclad\u003c\/strong\u003e — the Japanese \u003cem\u003esan-mai\u003c\/em\u003e method — and that construction is the whole reason it performs the way it does.\u003c\/p\u003e\n\u003cp\u003eA hard \u003cstrong\u003eVG10 cutting core\u003c\/strong\u003e runs down the centre of the blade and forms the edge. It is forged between \u003cstrong\u003etwo softer stainless outer layers\u003c\/strong\u003e that jacket it on either side. Three layers, one blade.\u003c\/p\u003e\n\u003ch3\u003eWhy cooks pay for clad construction\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe core does the cutting.\u003c\/strong\u003e VG10 is a high-carbon stainless steel valued for how long it holds a keen edge. Hardened to 60 ± 2 HRC, it takes and keeps a far finer edge than the softer steel used in a typical one-piece Western knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe jackets do the surviving.\u003c\/strong\u003e Hard steel on its own is brittle — it chips and it can crack. The softer outer layers absorb shock and flex, protecting the hard core from the knocks of everyday kitchen work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou get both properties at once.\u003c\/strong\u003e A single-steel blade forces a compromise: hard enough to stay sharp, or tough enough to survive. Cladding removes the compromise by putting each steel where it does its best work.\u003c\/p\u003e\n\u003cp\u003eLook closely along the flat of the blade and you can see the \u003cstrong\u003eclad line\u003c\/strong\u003e — the visible boundary where the core steel meets the outer jacket. On a clad knife it is a feature, not a flaw.\u003c\/p\u003e\n\u003ch2\u003eFine 9–12° Edge Per Side\u003c\/h2\u003e\n\u003cp\u003eThe knife features an edge angle of approximately \u003cstrong\u003e9–12° per side\u003c\/strong\u003e, giving it a fine cutting profile intended for precise kitchen work. That is a noticeably thinner grind than the 15–20° typical of Western knives — the VG10 core is what makes it possible to hold an edge that fine.\u003c\/p\u003e\n\u003cp\u003eA finer edge gives you a more controlled cut, but it also asks for appropriate technique and care. Use the knife on a wooden or composite board and keep it away from glass, stone, bone and frozen food.\u003c\/p\u003e\n\u003ch2\u003e60 ± 2 HRC Hardness\u003c\/h2\u003e\n\u003cp\u003eWith a specified hardness of \u003cstrong\u003e60 ± 2 HRC\u003c\/strong\u003e, the core holds a fine cutting edge and delivers the hardness expected from a higher-performance kitchen knife.\u003c\/p\u003e\n\u003cp\u003eHarder blades are less forgiving of misuse, so proper cutting technique and regular honing matter more here than on a softer European blade — which is exactly what the softer outer layers are there to help with.\u003c\/p\u003e\n\u003ch2\u003eBrass \u0026amp; Carbon-Fibre Handle\u003c\/h2\u003e\n\u003cp\u003eThe handle combines \u003cstrong\u003ebrass and carbon fibre\u003c\/strong\u003e, giving the knife a distinctive modern appearance while complementing the performance-focused blade.\u003c\/p\u003e\n\u003cp\u003eIts \u003cstrong\u003e143 mm handle length\u003c\/strong\u003e provides a substantial grip area for controlled kitchen preparation. The result is a knife that looks as refined as it feels in the hand.\u003c\/p\u003e\n\u003ch2\u003eBalanced for Precision\u003c\/h2\u003e\n\u003cp\u003eAt approximately \u003cstrong\u003e226 grams\u003c\/strong\u003e, the knife offers a substantial but manageable feel.\u003c\/p\u003e\n\u003cp\u003eThe overall length is approximately \u003cstrong\u003e377 mm\u003c\/strong\u003e, consisting of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 234 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e 143 mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith a \u003cstrong\u003e2.7 mm blade thickness\u003c\/strong\u003e, the knife balances cutting precision with a sturdy, substantial feel.\u003c\/p\u003e\n\u003ch2\u003eWhy You'll Reach for It\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e9-Inch Gyuto Profile\u003c\/strong\u003e\u003cbr\u003eExtra blade length for efficient work with larger ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG10 Cutting Core\u003c\/strong\u003e\u003cbr\u003eHigh-carbon stainless steel chosen for how long it holds a keen edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3-Layer Clad Construction\u003c\/strong\u003e\u003cbr\u003eThe hard core is jacketed by two softer stainless layers — sharpness and toughness in one blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e9–12° Edge Per Side\u003c\/strong\u003e\u003cbr\u003eFine edge geometry for precise food preparation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e60 ± 2 HRC Hardness\u003c\/strong\u003e\u003cbr\u003eHard core construction designed for edge performance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrass \u0026amp; Carbon-Fibre Handle\u003c\/strong\u003e\u003cbr\u003eA distinctive, modern handle construction with a premium appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e226 g Net Weight\u003c\/strong\u003e\u003cbr\u003eA substantial yet manageable feel for everyday kitchen work.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Elite Chefs™\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto chef knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 234 mm \/ approximately 9.2 inches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 377 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 143 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 55 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.7 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e VG10 high-carbon stainless\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e 3-layer clad steel (san-mai) — hard VG10 core between two softer stainless layers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60 ± 2 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge angle:\u003c\/strong\u003e 9–12° per side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e Brass \u0026amp; carbon fibre\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 226 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately after use — not dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eManual measurements may vary slightly within the manufacturer's stated tolerance.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eWhat does “clad steel” actually mean?\u003c\/h3\u003e\n\u003cp\u003eClad means the blade is made of more than one steel bonded together. Here, a hard VG10 core is forged between two softer stainless layers — three layers in total, the Japanese \u003cem\u003esan-mai\u003c\/em\u003e method. The hard core holds the edge; the softer jackets absorb shock so the brittle core doesn't chip. A single-steel blade can be sharp or tough, but not both at once. Clad construction is how you get both.\u003c\/p\u003e\n\u003ch3\u003eWhat is the core steel?\u003c\/h3\u003e\n\u003cp\u003eThe cutting core is \u003cstrong\u003eVG10\u003c\/strong\u003e, a high-carbon stainless steel long used in Japanese kitchen knives for its edge retention and corrosion resistance.\u003c\/p\u003e\n\u003ch3\u003eHow hard is the blade?\u003c\/h3\u003e\n\u003cp\u003eThe specified hardness is \u003cstrong\u003e60 ± 2 HRC\u003c\/strong\u003e — harder than a typical European chef's knife, which is why it holds a finer edge.\u003c\/p\u003e\n\u003ch3\u003eWhat is the edge angle?\u003c\/h3\u003e\n\u003cp\u003e9–12° per side. That is a noticeably finer profile than the 15–20° typical of Western knives, and it is what gives this blade its clean, low-effort cut.\u003c\/p\u003e\n\u003ch3\u003eIs this a Japanese-made knife?\u003c\/h3\u003e\n\u003cp\u003eIt is a \u003cstrong\u003eJapanese-style Gyuto\u003c\/strong\u003e — the blade profile, the clad construction, the thin grind and the fine edge angle all follow the Japanese tradition.\u003c\/p\u003e\n\u003ch3\u003eHow does it compare to the 8-inch hand-hammered chef knife?\u003c\/h3\u003e\n\u003cp\u003eThe 8-inch is the everyday workhorse — a single softer steel, more forgiving, easy to sharpen at home. This 9-inch Gyuto is the precision blade: a clad VG10 core, harder steel, a finer edge and more reach for larger ingredients. Many cooks keep both.\u003c\/p\u003e\n\u003ch3\u003eHow should I care for it?\u003c\/h3\u003e\n\u003cp\u003eHand wash with mild soap and dry immediately. Avoid the dishwasher, prolonged soaking, glass or stone cutting surfaces, and cutting through bone or frozen food. Maintain the fine edge with a sharpening system suited to its blade geometry.\u003c\/p\u003e\n\u003ch3\u003eDoes it come with a guarantee?\u003c\/h3\u003e\n\u003cp\u003eEvery Elite Chefs™ knife is covered by our 30-day return policy. If it arrives damaged or isn't right for you, contact us at \u003ca href=\"mailto:support@elitechefs.store\"\u003esupport@elitechefs.store\u003c\/a\u003e and we'll make it right.\u003c\/p\u003e\n\u003ch2\u003eA Gyuto designed to become a favourite\u003c\/h2\u003e\n\u003cp\u003eLonger reach. A clad VG10 core. Fine edge geometry. A distinctive brass and carbon-fibre handle.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eElite Chefs™ 9-Inch Gyuto\u003c\/strong\u003e is built for cooks who want a serious primary knife with the precision and character to make everyday preparation feel exceptional.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore reach. More control. More confidence at the cutting board.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Elite Chefs™","offers":[{"title":"Default Title","offer_id":67602475286680,"sku":null,"price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0785\/4355\/2664\/files\/WhatsApp_Image_2026-09-29_at_14.38.49.jpg?v=1790683509","url":"https:\/\/elitechefs.store\/products\/elite-chefs-9-inch-gyuto-chef-knife-vg10-clad-steel","provider":"Elite Chef","version":"1.0","type":"link"}