Forged from a 3 Layer steel with a core of SG2 Powder Steel, this compact range of knives will meet every demand of the busiest kitchen. The High Carbon Super Steel holds a very sharp enduring edge whilst the protective soft layers make it easy to resharpen.
With a curved handle (brown Pakkawood) and spine these knives take their inspiration from ‘hunting’ blades of old. The deep width of the knife makes it comfortable in even the largest hand. The Brass bolster will develop a beautiful patina over the many years of efficient use.
The Series also includes several Knife Sets in custom-made high gloss burr wood presentation box that make wonderful gifts.
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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