Chefs Knives
Miyabi Isshin Gyuto
Molybdenum Vanadium
Stainless steel
Three layers blade
Hardness HRC 58 + /- 1
Rosewood handle
Made in Japan
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JKC AUS10 Gyuto
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Yasuo 69 Layers Gyuto
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Tojiro DP VG10 Gyuto
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Reinforced laminated material handle
Made in Japan
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Yasuo Black Gyuto 210mm
Tomohiro Gyuto
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle
Made in Japan
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Hachi Gyuto
Handmade
VG10 Stainless Steel
33 Layers blade
Hardness 62 HRC + /- 1
Octagonal Red Pakkwood handle
Made in Japan
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Tojiro Hammered Gyuto
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Suisin Inox Gyuto
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Tojiro DP VG10 Kiritsuke Knife
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Reinforced laminated material handle
Made in Japan
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Senzo 69 Gyuto
VG10 stainless steel
69 Layers blade
Hardness HRC 60+ /- 1
Pakkwood traditional handle
Made in Japan
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Tamahagane 35 Layers Gyuto
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Brieto 3 Layers Gyuto
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Miyako 33 Layers Gyuto
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Hasegawa Gyuto
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Ironwood handle
Made in Japan
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Senzo T Gyuto
VG10 stainless steel
69 Layers blade
Hardness HRC 60+ /- 1
Pakkwood traditional handle
Made in Japan
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Seki 3 Layer Gyuto 200mm
Misono Handmade Gyuto
Molybdenum Vanadium steel
Single-layer blade
Hardness HRC 60+ /- 1
Laminated hardwood handle
Made in Japan
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Best Clad Pro Gyuto
180mm and 210mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife.
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JKC 63 Layer Gyuto
Hyper Molybdenum Vanadium
Stainless steel
63 Layers Blade
Hardness 59 HRC + /- 1
Wooden handle
Made in Japan
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Takamura Aka SG2 Gyuto
Multipurpose for Veg/Meat/Fruits
SG2 Powder Steel/ Hardness 64±
One of the Sharpest Edge
3 Layers Blade/ Light Weight
Made in Japan
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