Warikome Gyuto 180mm

Warikome refers to the uniquely Japanese technique of blade making by laminating a strong central piece of steel with two softer outer layers. We have christened this three-piece collection Warikome because these blades embody aims we have been striving to achieve for a long time; super sharp edges that can endure for as long as modern Damascus blades whilst being easy to polish and re-sharpen at a price usually associated with single layer blades. The central core of VG10 super steel at an HRC 61 + / – 1 ­is harder than virtually any commercially available blade thus providing incredibly long edge retention. The two outer layers of high carbon stainless make this exceptionally enduring edge to be nearly as easy to polish and re-sharpen as the much loved but rather impractical shirogami (or high carbon steel that taints). So the Warikome Collection blades are within the reach of any truly enthusiastic home cook as well as most professionals. These comfortable easy to maintain knives represent exceptional value and will provide many years of excellent service.

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.