The Gyuto is the Japanese chef's knife par excellence — with a 23 cm blade, it is perfect for large cuts of meat and vegetables. The long, thin blade provides precise, smooth cuts with minimal resistance.
Sanmai VG10 steel: The VG10 steel core ensures a razor-sharp edge and an unparalleled cutting experience.
Hardness of 60±2 HRC: Robust steel that stays sharp significantly longer than ordinary kitchen knives.
Epoxy-wood handle: The beautiful handle made of high-quality wood is sealed with epoxy, making it both hygienic, durable, and incredibly comfortable to hold.
Care: Hand washing is recommended — store in a knife block or on a magnetic strip to preserve the edge for as long as possible.
