Japanese carbon steel ensures the longest-lasting edge possible for a Western-style knife while making them very easy to sharpen. These knives come with an edge that has been hand-honed to perfect sharpness.
The ergonomic traditional handles are composed of Ebony black Pakkawood, laminated hard wood with silicon injection, which is reserved for only the finest knives and secured to the tang by three steel rivets for ultimate durability.
These blades will oxidize if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section). These knives are very easy to sharpen on a KC100 Water Wheel, diamond steel or a 1000 grit whetstone.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.