The Traditional High Carbon Collection is constructed from Japanese Virgin High Carbon steel. This very traditional steel is intrinsically hard and durable, ensuring a long lasting edge, which is amongst the easiest to resharpen.  The sharpness and edge of these knives is exceptional and unmatched by any other knife within this price range. It should be noted that this type of very high carbon steel will discolour and stain with time and should NOT be left damp and dried immediately after washing.

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. 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.

The 240mm Gyuto or chefs knife is the number one choice of busy the professional chef. 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: Virgin High Carbon Steel. Stock Removal - Hand finished
• Handle construction: Laminated wood with silicon injection
• Cleaning: NOT RECOMMENDED for Dishwasher. Hand wash – mild detergent.
• Sharpening: JKC whetstones
• 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.