This gyuto is an amazing cutter. The high-carbon, ice-hardened stainless steel blade has hollow-ground dimples along the side of the blade to help prevent sticking. The knife is crafted in the 700 year-old Kikuichi tradition of bladesmithing. At 61 rockwell, the knife holds an edge for a long time while staying easy to sharpen, The handle is shaped to fit both hands and made of compressed wood.
This is a super-high performance blade that can easily handle all of your prep work. The thin blade tapers down to the finest edge, so be sure to keep it away from bones.
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