Gyuto is an equivalent of a western chef knife though the Japanese versions have thinner and sharper edge to perform precise cuttings. Tapered edges are perfect for shredding, slicing, and dicing vegetables, meat and fish.
This knife is made from AUS-8, a high quality Japanese stainless steel with a well balanced hardness so while keeping a good edge retention, this knife is more forgiving than some of the extremely hard ( and brittle ) steels which makes this a perfect for all skill levels.
Aritsugu is known as one of the 2 best knife makers in Japan and has more than 400 years history.
The thin blade profile gives you a smooth cutting experience makes this knife a great all -rounder with minimum care needed.
Black pakkawood handle is resin treated hard wood, water + heat resistant and surprisingly durable. Each knife is hand sharpened at here before being dispatched for maximum performance out of box.
Mirror polished edge is surprisingly sharp and blade stays sharp for long time.
180mm ~210mm is ideal for home and 240mm and longer for professionals.
HRC: 57-59
