Without question, this Monosteel series of High Carbon Acutop Stainless with double ‘Granton’ blades, provide the best ‘non adhering’ knives available today.
Acutop is specialty steel capable of holding an enduring edge of surgical sharpness. With the added butt cap on the handle for balance and weight, these knives have no comparable alternative.
Users like Tom Aikins are a testament to their heritage and performance in the busiest kitchens across the world.
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.
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