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 270mm should only really be wielded as a general purpose knife by experienced seasoned professionals and those confident using very
sizeable blades. It is more suited to the professional chef or experienced cook who prefers an extremely large knife. Inexperienced adventurers
do beware; if you find this impressive blade irresistible please approach with caution and the serious respect such an extensive sharp edge
deserves. This blade does also make an excellent tool when reserved specifically for otherwise unmanageable tasks.
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: 270mm (~11½”)
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.