Blade Material: AUS10 three-layer steel is easy to sharpen, and the material gives the blade hardness. The craftsmen of Tsubame-Sanjo created a thin and sharp edge. The resin handle is gentle on the hands, has high resistance to heat, and is highly durable. It is dishwasher and dryer safe, making its maintenance easy.
Grinding: AUS-10 is used as the core material of the three-layer steel. Three-layer steel is easy to sharpen, and the material gives the blade hardness. It is the optimum special stainless blade steel that provides sharpness, which satisfies the needs of professional cooks.
A balanced design: A thin and sharp edge by “grinding” and “sharpening by hand.” The sharp edge minimizes friction when cutting food and achieves a smooth cut.
We optimized the weight of the knife and its center of gravity. The heaviness of the knife will allow the user to easily dice or cut food into strips. At the same time, the knife is light enough, so it will not tire the wrists when peeling vegetables.
Handle: The root of the handle is narrow and the end is thicker, so the knife is easy to grip. The resin handle is gentle on the hands, has high resistance to heat, and is highly durable. It is dishwasher and dryer safe, making its maintenance easy.
Blade: AUS10 Clad Stainless Steel
Handle: PP,Nylon
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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