This blade is called a Gyuto – meaning cow sword and is designed to make light work of slicing, dicing and filleting raw meat and fish as well as fruit and vegetables. It is the Japanese interpretation of the French Cooks Knife. It capacity to make light work of even the hardest vegetables like celeriac and swede with consummate ease and ability to slice scores of see through slices of the softest tomato are part of the reason that this shape is fast becoming a ‘chefs favourite’. It makes a wonderful multi purpose knife, however it has to be said that the length at around 10 inches can be daunting for the inexperienced and simply uncomfortable for others.

The 240mm Gyuto or chefs knife is the choice of busy the professional chef that is comfortable with this length. It makes a fabulously versatile choice for the very confident home cook wanting optimum versatility – it will happily carve, slice, chop, dice as well as being substantial enough to deal with large challenges such as watermelon, sizeable marrows, large loaves etc. Or experienced cook that prefers the longer length. Particularly versatile in a very busy kitchen, where speed and accuracy are paramount.

Model Characteristics:

• Blade construction -70% Compression forged. Molybdenum Vanadium Stainless Steel
• Handle construction - Laminated wood with silicon injection
• Cleaning - NOT RECOMMENDED for Dishwasher. Hand wash - mild detergent. DRY IMMEDIATELY
• Sharpening - JKC KC 200 Water Wheel Sharpener or JKC Whetstone
• Storage - In a wood block / in the packaging box / separate area in knife drawer / magnetic knife bar
• Blade length - 240mm (~10")
• 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.