Crafted by Shiro Kamo in Echizen, Japan, this knife boasts a blade made from R2 powder steel, with a hardness of 65±1 HRC. The multi-layered construction and double-bevelled, full tang blade contribute to its overall durability and sharpness. The blade features a striking Nickel Damascus finish.
Complementing the exceptional craftsmanship is a handle made of Blue Turquoise adorned with a white ring Mosaic Pin, providing both aesthetic appeal and a comfortable grip. Noteworthy is the knife’s remarkable lightness, making it a practical and efficient tool for culinary enthusiasts.
Please Note: The handle colour varies from light to quite deep ochre.
Maintenance:
- Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items. Not dishwasher safe.
- These knives are very easy to sharpen on an M150 Water Wheel, fine diamond steel, and up to 4000 or below grit whetstone (available in the Sharpening accessories section).
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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