All knives come with one free sharpening. Avoid using on frozen food and on bones.
GYUTO (Gyu – cow & To – sword):
This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.
Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.
Normal length – 180mm to 300mm.
Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
Made to a JKC custom design. We have contracted the best commercial maker in Seki to produce this range of 33 Layer hammer beaten Damascus blades to suit the needs of the typical Western kitchen which often has users that utilise a more European method to cut – using force rather than edge length. The cold forged blade is tough, hard and easy to look after. At this price point this si the best knife we sell. The sharpening, with the ultra-thin core is very easy and remains so over the many years this knife is designed to be used in a busy kitchen.Set Include: 1x Yasuo Utility 135mm 1x Yasuo Gyuto 180mm