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Gyūto (牛刀) means "meat sword" in Japanese and is your typical traditional chef's knife. Despite the name, it's a very versatile knife which is good to use for meat, fish, and vegetables.
With its long blade, you really feel how the knife does the work for you when you cut softly into the food.
The hight of the blade makes it easy to chop small vegetables without your knuckles getting in the way.
This knife has a beautiful, ergonomic mahogany handle, which feels very pleasant in the hand.
This knife is the chef's go to knife!
This knife is handcrafted after traditional methods in Sakai city, which is known for being a region with a history of more than 600 years of knife forging.
The blade consists of 17 layers of hammered Damascus steel, which besides being incredibly beautiful, has the property of protecting the core against rust as well as wear and tear. The core itself consists of the hard VG10 steel, which has been developed by Takefu Special Steel Co., Ltd. The VG10 core steel is a mix of pure raw materials, which has remarkable qualities when it comes to hardness, sharpness, and durability.
On the recognised Rockwell scale, the VG10 steel has a hardness of 60-62 HRC, which is significantly higher than the typical kitchen knife.
Because of the hardness of the VG10 steel and the rust free abilities from the layers of the Damascus steel, you can easily keep your knives sharp for a long period of time, as long as you follow these simple advice:
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