The Gyuto 牛刀 is a versatile chef’s knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine.
Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.
Knife Type: Gyuto Knife
Steel Type: 46 Layer Damascus Steel, premium Japanese VG10 stainless steel
Blade Type: Double-edged Blade
Handle Material: Premium Ebony & Rosewood
Use & Care
– Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
– Hand wash with warm water and towel dry. Do not use dishwasher.
– Use a sharpening stone to maintain the sharpness of the blade.