The Japanese adaptation of the classic French chef's knife. This slimmer blade is called Gyuto – meaning cow sword and is designed to make light work of slicing, dicing and filleting raw meat and fish. The reduced surface area means there is less space for these types of foods to stick to. If you require the knife to cut more raw / cooked flesh (meat or fish) than vegetables and want to double it up for occasional carving or only use / prefer a classic western style shape, then the Gyuto is more suitable. Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain. The ergonomic traditional handles are composed of Ebony black Pakkawood, a laminated hard wood with silicon injection, which is reserved for only the finest knives and secured to the tang by three steel rivets for ultimate durability.
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section). These knives are very easy to sharpen on a KC100 Water Wheel, a diamond steel or a 1000 grit whetstone.
|Blade Function||Meat, Multi Purpose|
|Blade Material||High Carbon|
|Purchase Includes||One free sharpening/|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|