This Gyuto chef knife has much thinner and sleeker outline than European chef knives.
The blade has thin profile tapering nicely near the edge and this is the secret for the superior sharpness of Japanese knives.
This all-round knife can handle every tasks where precision matters and edge will hold its sharpness for surprisingly long time.
AUS-10 stainless steel is a prime quality Japanese steel and is only used for premium knives.
The handle is made of Mahogany secured with 3 rivets.
Aritsugu has more than 400 years of history originally making swords then knives in later years and is known as one of the best craftsmanship in Japan especially within professional chefs.
Each knife is hand-sharpened before being dispatched so razor sharp blade is guaranteed straight out of the box.
Please wash and dry your Japanese knives after use and store in cool dry area.
The character of AUS-10 is a little similar to semi carbon steel and the blade may tarnish if not maintained properly.
The character of AUS-10 is a little similar to semi carbon steel and the blade may tarnish if not maintained properly.
This knife is not for cutting bones or frozen ingredients.
Knife sheath ( Saya cover ) option
If the knife is kept unwrapped in a box or drawer with other utensils etc, the edge will go blunt in no time.
We recommend to order a sheath made from Ho-wood ( Japanese Big Leaf Magnolia ) to protect your precious knife by clicking the knife sheath option below.
