This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear-resistance and edge retention while still giving the blade some flexibility.
The gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit

Details

Style : Gyuto
Blade Steel Type : SK Carbon Steel
Handle material : Rose Shitan (Rosewood)
HRC : 61
Bevel Angle Ratio : 50/50
No Saya Cover.

Dimensions

Blade Length: 240mm (9.4″)
Weight: 6.88 oz

Care

Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.