Made by the master blacksmiths of Tojiro, these are custom handmade knives exclusively for the Japanese Knife Company. Working from a small forge near the main factory these outstanding blacksmiths take a small billet of an exclusive 63 Layer steel with a VG10 core and hand-hammered to create blades of outstanding beauty and ultimate functionality.
Being totally hammered by hand, the density of the very thin core is high and therefore the edge retention and toughness is amongst the best we have experienced any knife of this sharpness.
Hardened to an outstanding 62:64 HRC these blades are consummately easy to maintain.
The Handles are also handcrafted from DuPont Corian for a smooth, modern look accentuated by red lines on either side of the tang.
These are amongst the highest grade of handmade Japanese knives.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.