Gyuto is the Japanese version of the classic Western chef’s knife. Use it for cutting Meat, Fish and Vegetables. It is a multi-purpose knife like a Santoku. Also known as Chef’s knife.
Blade quality :
Cutting edge / VG10 steel (product of Takefu steel Co., Ltd.) is one of the best steels for Japanese knife. (1)Very hard and sharp, (2)superior edge retention and has oxidation resistance. HRC = 60-61, Chromium =15%-16%. And the VG10 steel cutting edge is integrated into damascus steel.
Handle: is made of mahogany wood with water protection.
Made in Seki city /Japan:
All processes are done by the hands of craftsmen in Seki city. Seki is the capital of Japanese blacksmith more than 700 years since the age of Samurai. And even now inherited the traditional technologies. This knife has resistance to oxidation. Enjoy cooking with this cool knife!