Gyuto (chef knife), 20 cm blade. The Gyuto is the Japanese equivalent of the chef's knife, nimble and well-balanced for a comfortable grip, capable of cutting through anything except bones and frozen food.
Japanese precision, western robustness - the best of both worlds.
* 100% handmade
* Ultra Sharp Japanese High Carbon Stainless Steel 440C
* Black Pakka wooden handle
* HRC hardness: 59-60
* Weight: 198g
* Perfectly balanced
* Stainless steel
* Blade protective sheath included with each knife
* Lifetime warranty
Hybrid between a Japanese and German blade profile, the slightly curved belly allows a rocking motion for effortless slicing and chopping, while the low tip facilitates precision work.
In addition to its aesthetic appeal, the "Tsuchime" (hammered) pattern creates small pockets of air between the blade and the food being cut. This ancient Japanese method reduces resistance by preventing food from sticking to the sheet.
Its 2.0 mm thick blade allows for precise and sharp cuts, never crushing even the most delicate food to preserve its full flavor.
Forged from Japanese high carbon 440C stainless steel, the KOTAI Gyuto's blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for strength and edge retention with the ideal amount of chromium for corrosion resistance.
KOTAI blades extend to the underside of the handle - for superior durability and balance.
Its 2.0mm-thick blade allows for precise and sharp cuts, never crushing so that the most delicate food has all its flavor.
Forged from stainless steel to 440C high carbon stainless steel, the KOTAI Kiritsuke blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with an optimal amount of chromium for corrosion resistance.
KOTAI blades extend to the underside of the handle - for superior durability and balance.
Limited to existing stock.
If the product is not in stock, the estimated delivery time is 15-30 business days.