Senzo T Gyuto (2 Sizes)

Inspired by the traditional Japanese octagon handle shape, this series even features a softly twisted octagon design for a more secure grip, which is a part of special design of JKC. The blade displays 69 layers of Damascus steel in a stunning way. Coresteel refers to the 25% of components that make up the center of layers. Two steel layers of varying hardness make up theremaining 75% of the components. Both core steel’s sides are compressed alternately with soft and hard steel. By usingspecific techniques, the blade is made to resemble wave patterns. Core is made of VG-10 stainless steel. VG-10 is a somewhat tougher material, with an HRC (a measure of steel’s hardness) of roughly 60. As a result of its resistance to wear, steel retains its sharpness for longer. Pakkawood is made of resin-compressed thin wood layers. This element makes the material more resilient than natural wood. The stunning, incredibly sturdy, easily cleanable, and Naturally finished White Pakkawood handle offers comfort and the ideal 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.