Made by the master blacksmiths of a small family forge based in Sanjo, these totally handmade knives are exclusively crafted for the Japanese Knife Company. The outstanding blacksmiths take a small billet of an exclusive 33 Layer Waved Pattern Damascus steel with a VG10 core that is hammer forged and then hands sharpened to create blades of stunning functionality and beauty. With expert heat treatment, the result is ultimate sharpness and long edge retention which whilst being hardened to an outstanding 62 HRC are still consummately easy to maintain.
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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