This is a Japanese-style 69 layers knife with 34 layers on each side and it uses the newly developed cobalt stainless blade steel “ZA 18” as the main steel. The newly developed ZA18 steel (assumed HRC ± 62) is finished with a Damascus Japanese style kitchen knife. The new steel material ZA18 has high hardness and excellent wear resistance, so it has excellent sharpness and can last long. In addition, it has a high chromium content compared to other blade steels, and is particularly excellent.
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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