This stainless steel (INOX) Gyuto is made of forged mono-steel and double edged blade.
This is a really well balanced chef knife. It is great to cut bigger products. It is originally sharpen hamaguri shape, and it is easy to re-sharpen. Because of the core-steel (INOX), it has superior edge retention and sharpness, compared to same thickness knives. Also, it is convenient for chefs because of the light weight.
When it's new, the blade has a bit of thickness and sharpen as double edged blade though, if you want to, it can be sharpen as single edge blade.
Core steel: INOX steel
Blade type: Double edge
Overall length: 370mm
Blade length: 240mm
Blade thickness at base: 2mm
Blade height at base: 49mm
Handle type: Rosewood
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.
- Use a sharpening stone to maintain the sharpness of blade.
- Knife edge is sharpen by hand before shipping, it takes a week to ship
If out of stock, it will take 2-4 weeks to restock