This is the first serrated steel knife series from JKC. These M/V Stainless Steel blades have a minute serration on the edge making these entry level tools perfect for homes where regular sharpening is not practiced but a keen working edge is paramount. Pakkawood handles attached with 2 rivets to the half tang 57 +/- 1 HRC blades.
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.
CARE INSTRUCTION:
ANY ECONOMICALLY VIABLE RESHARPENING SHOULD BE DONE JUST ON THE FLAT SIDE AND THE BURR REMOVED BY STROPPING THE RIGHT SIDE. THIS SHOULD BE INFORMED TO THE CUSTOMER THAT OVER TIME THIS WILL REMOVE THE SERRATION
Purchase Includes: 1x Gyuto 180mm
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