This kitchen knife collection is made of Hitachi Metal’s stainless steel, silver paper No. 3 that has sharpness and maintainability as its core material. Food is easy to leave the kitchen knife due to the texture finished in a satin pattern. The core steel is Yasuki Steel Silver Paper No. 3 and the side is three layers of SUS405.
It has higher hardness and at the same time also has tenacity. High wear resistance steel recommended for domestic use.
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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