This compact Entry Level collection of the 3 most important knives in any kitchen is Stamp Forged from a 3 layer of Stainless Steel. A hard High Carbon AUS 8 core is clad with soft SUS 405 to achieve a high level of edge endurance whilst being consummately easy to resharpen.
The Pakkawood handle and distinctive Mosaic pin adds a touch of luxury and individuality normally reserved for knives of much higher price making these ‘bolster less’ knives of exceptional value.
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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