Tsunehisa VG1, Western handle, Double side sharpened and laminated 3 Layer stainless steel with a core of Japanese VG1 steel. The blade is extremely thin, and hand-sharpened which makes regular maintenance on JKC stones very easy. The VG1 core steel is forged between two layers of softer steel and reflects the special forging techniques of Japan.
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.
Purchase Includes: 1x Gyuto 180mm
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