The Kyoto Collection is our first ‘All Steel’ Warikomi (sandwich steel) series. With a central core of AUS 8 High Carbon steel, these 3 layer blades are razor sharp and very easy to maintain. The seamless all steel handle/blade construction is ergonomically designed for maximum comfort during prolonged use. These ultra-light knives, with their High Carbon core will outperform similar looking ‘all steel’ knives, which are generally made of just a single layer of low carbon steel, whilst the softer outer layers will make these knives far easier to sharpen.
Made by a small family-run factory in Seki, Japan, these knives, with their 3 layer construction represent the best value ‘all steel’ knife on the market and a perfect complement to any contemporary kitchen.
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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