Without a doubt our best entry-level knife collection. Fantastic for culinary students and particular amateurs.
A 3 Layer Warikomi construction with a High Carbon Super Steel (VG10) core and soft steel cladding make these knives a fantastic choice for anyone looking for super sharpness, enduring edges and easy maintenance. This would be a great knife at twice the price!
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.
Reviews
There are no reviews yet.