The Gyuto is the Japanese version of the Chef Knife, the perfect knife for cutting fruits, vegetables, meat and fish with absolutely no effort.
Blade length : 210mm
Blade material : 45 layers Damascus of Sandvick 19C27 (Swedish steel)
HRC : 61
Scroll down to see blade, handle and knife care specifications.
The blade is beautifully forged in Seki, a small town right in the middle of Japan. Swedish steel is one of the best in the world and has an excellent reputation among Japanese knifemakers due to its high quality and extreme purity. Sandvik is one of the biggest steel companies in the world and this steel (19C27) is the highest quality steel they offer. This special steel offers extreme sharpness, remarkable edge retention and excellent resistance to oxidation.
The handle is beautifully handmade and assembled by a carpenter here in Montreal, Canada. The octagonal traditional Japanese style called ‘’WA’’ was designed to provide the ultimate precision and feeling in hand. You can choose between pure American walnut or African ebony, both woods were selected for their look and durability, they can literally last a llifetime.
1.NEVER IN THE DISHWASHER!
2. Realign the blade with a honing rod once every month
3.Sharpen with a whetstone two times per year if you’re a home cook,4 times if you’re a professional.
4.We highly recommend to use the knife on a wood cutting board.