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.
Specifications:
Knife Type: Gyuto Knife
Steel Type: 67 Layers Damascus Steel, premium Japanese VG10 stainless steel
Blade Type: Double-edged Blade
Handle Material: Black G10
Length: 200mm
Weight: 210g
HRC: 62+
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.
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