Price: 800,00 €
In stock
Gyuto is the Japanese equivalent of a chef’s knife, designed for versatile work: slicing meat, portioning fish, chopping vegetables and precision processing of ingredients. The featured piece is distinguished by an extremely thin blade (1 mm), which ensures exceptional product penetration, minimal resistance and very clean cutting. The slender profile and clearly defined blade line facilitate work with push-cut and pull-cut techniques. This is a precision knife, created for careful, controlled work.
Type: Gyuto (Japanese chef’s knife).
Overall Length: 322 mm
Blade length: 206 mm
Blade thickness: 1 mm
Blade height: 46 mm
Weight: 138 g
Handle: full shank, western style (riveted), wood + metal
Steel: high-carbon, forged – Honyaki – solid knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of greater maintenance requirements
After each use, wash by hand in lukewarm water and dry thoroughly immediately.
Do not wash in the dishwasher and do not leave wet.
After drying, a thin layer of oil (such as camellia or mineral oil) is recommended.
Store in a sayi – scabbard or on a magnetic strip, away from moisture.
Natural patina is a desirable phenomenon and protects steel from corrosion.
Sharpen only on water stones, avoid mechanical sharpeners.
