Aranami coreless Gyuto

Damascus is a term with multiple meanings for a knife but has become widely known as a knife with a hardcore that has been clad with several layers of softer steel that are then shot blasted to produce beautiful lines and configurations along the blade. The Aranami knives are more of a “True” Damascus knife. Multiple layers of VG10 and VG2 steel are welded together, forged, and annealed to form a blade
that is extremely light, thin, and strong with a striking Damascus pattern. This is also referred to as a core-less knife, since there is no core of hard steel, but rather an entire multi-layered blade of hard steel. The advantage of the coreless blade is its ability to resist chipping and deformation of the blade. It is also far more stable and relatively easy to maintain. A combination of an octagonal handle used for
high-end kitchen knives, a base, and an end cap. The handle and end cap are decorated with mosaic pins, and we are particular about the details. The balance and weight are very good, and it is a representative product of our company. Hachi handles are composed of stunning Dark Red Pakkawood with Mosaic pin to fix the handle onto the full tang. The Bolster has a very gentle, deep, and long curve to minimize
calluses and strains during prolonged use. Every knife has its own high-class paulownia box, which is useful for storage when not in use and presents well as a gift. Wash by soft sponge with kitchen detergent and rinse well after use. Not dishwasher safe. Store in a clean, dry place.

Please Note: The handle being natural wood can vary in colour.

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.