Beautiful blade and black walnut handle with massive presence —The artistic graceful beauty, achieved by combining the beautiful patterns standing out on the entire blade and the handle featuring the imposing texture and grain provided by black walnut of Canadian origin, attracts people. The VG-10, a high-end steel material, is adopted for the blade. VG-10 is an ideal steel material that has the advantages of both carbon steel and stainless steel. It is excellent in sharpness like carbon steel and is highly resistant to rust like stainless steel. Sandwiching the VG-10 by 67 Layered Nickel Damascus steel materials and forging them together has improved its sharpness and strength. The blade has not only long-lasting sharpness, but also beautiful patterns laminated on the entire surfaces. The one-of-the-kind ripple patterns are a proof of manual forging. This is a fine product that allows users to feel both external beauty and artisans’ expertise.
- Blade Layer: Multi-Layer
- Handle: Walnut
- Blade Steel: VG10
- Maker: Ryusen Hamono
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.