Our gyuto knife has a very good edge retention and is very easy to re-sharpen. This is the recommended knife for first-time users of Japanese traditional-style knives.
Origin: The Shikoku Island, Japan
Material: - Blade: Carbon, white steel No.2 (minimal impurity and a very fine grain structure)- Handle: Wood and resin, hand-made, one-of-a-kind knife
Dimensions: - Blade: 10,5 cm- Handle: 11,5 cm
Care: Wash your chef's knife with hot water and natural soap. Dry it with a cotton cloth. If you are not using your knife everyday, please put some olive oil on the blade before to store it.
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