This knife has 16 layers of soft stainless steel on each side of a hard central core of VG10, a High Carbon Super Steel, that is capable of holding it’s surgically sharp edge for long periods with minimal maintenance.
By utilising a special process called ‘sub-zero heat treatment’ that cools the blade to -70 ° C or lower after quenching, both hardness and robustness are increased, whilst imbuing toughness that resists chipping.
The ‘Hamaguri (clam shell)’ grind of the knife not only facilitate outstanding sharpness and enhanced edge retention, but also makes it easy to re-sharpen.
The handle is made of “Micarta”, a product created by applying high pressure to multiple layers of cotton linen injected with silicon, it is very hard wearing and water resistant (NOT DISHWASHER SAFE) with the organic feel unique to natural materials.
The bolster and blade are joined seamlessly to the ergonomic handle and secured with two rivets for extended stress free use with perfect balance.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.