These are our most affordable high-end Damascus knives. With a core of Hitachi AUS 8 steel, high-carbon stainless steel (.8% -.95%C), that has the capacity to be hardened and toughened to a high level – creating a sharp enduring edge – that is easy to regrind. The 33 layer blade is forged by a small family run factory under the expert eyes of Oda san a 4th generation blacksmith. Surgical sharpness, easy maintenance and an aesthetically appealing knife at the most accessible price.
The D-shaped handles are formed from laminated hardwood and have a stainless bolster and end cap for comfort and balance.
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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