| Blade Length | 210 mm |
| Total Length | 358 mm |
| Steel Type | Shirogami #2 Iron Clad |
| Handle Material | Burnt Chestnut |
| Ferrule | Buffalo Horn |
| HRC (Rockwell) | 62 |
| Spine Thickness | 3 mm |
| Height Spine to Heel | 50 mm |
| Weight | 184 grams |
The gyuto is the Japanese equivalent to the western styled chef knife. Equally as versatile and capable however not always, but usually featuring a flatter profile. This knife is a great example of that flatter profile make it excellent at smaller slicing tasks as well as having a very usable tip.
*Suitable for right and left handed users
Knife Care (Iron Clad)
- This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
