The form of a Japanese samurai sword is combined with the lightweight construction of a Western-style chef’s knife for improved durability, refined cutting ability, and ease of rocking, chopping, slicing, and dicing. Sharpened and forged by famous Japanese knifemakers; results in a 2.2mm 440C Damascus steel blade with a hardness of 602 HRC; enhances sharpness, thinness, edge retention, greater strength, and rust resistance.
The professional Gyuto chef’s knife is ideal for most common culinary duties, such as cutting to preserve ripe fruits and vegetables or cutting meat and sushi at the most delectable times. Very skilled in cutting and distributing boneless meats, particularly fish; also capable of cutting cooked proteins with ease and elegance. You may enjoy cooking with the unique Damascus hand-forged grain and maple wood handles.