The Brieto Triple Layer Professional Collection, is constructed from a 3 layer steel. A layer of High Carbon Stainless Steel is sandwiched between two layers of soft stainless steel. The extremely high quality of the High Carbon Steel, which is intrinsically hard and durable, ensures an enduring edge. The layers of soft steel make this knife extremely easy to resharpen. Fully forged, with a full tang and bolster the balance of these professional knives is wonderful.

This slimmer (than its Santoku brother) blade is called a Gyuto – meaning cow sword and is designed to make light work of slicing, dicing and filleting raw meat and fish. makes a wonderful carving knife. Ideal for creating awe inspiringly wafer thin slices from your Sunday joint or equally elegant cuts from fish and cold meats. Like any Brieto Professional knives it also capable of tackling the hardest vegetables like Celeriac and Swede with consummate ease.

The 210mm blade is more suited to the professional chef or experienced cook that prefers the longer length. In Particular when carving very large joints, Christmas & Easter poultry or when preparing or presenting large fish.

Model Characteristics:

Blade construction: Fully forged, High Carbon Stainless Steel clad in Soft Stainless Steel. Hand finished.
Handle construction: Laminated wood with silicon injection
Cleaning: NOT RECOMMENDED for Dishwasher. Hand wash – mild detergent.
Sharpening: JKC Ceramic Water Wheel Sharpener or JKC Carburandum Stone 250/1000 grade
Storage: In a wood block / in the packaging box/ separate area in knife drawer/magnetic knife bar
Blade length: 210mm (~8½”)
Country of Origin: Japan

SPECIAL NOTES: This knife should not be used for ANY kind of twisting or prising. Do not use on bone or frozen foods.