Artisan Taper Gyuto

Roll forged in Tosa by three of the finest blacksmiths under the company named Hokiyama, the Artisan Taper is a totally hand-ground blade made of SRS15 powdered steel in the core with two layers of softer SUS404 steel cladding the blade; this is known as Warikome (sandwich blade). As the name suggests this Artisan has tapered edges, not very common on Japanese knives, which gives the knife a more rounded look and is smooth to the touch. This special blade is oil-quenched after its intense heat treatment to provide a more stable blade with additional toughness. The blade is hardened to 63 HRC which allows it to stay sharp for an incredibly long time! The handle has a traditional octagonal Japanese finish; known as Hachi Kaku (eight corners) and is hand-crafted from Magnolia wood. Please Note: The handle being natural wood can vary in color.

Maintenance:

• Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items. Not dishwasher safe.

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.