Chef Gyuto S-grind 217 carbon

The knife is made of carbon steel with reduced corrosiveness, so it is only suitable for experienced users!

The Gyuto is a versatile kitchen knife suitable for many tasks such as slicing and dicing meat, vegetables and fish. The blade is slightly curved, allowing for an efficient “cradle” motion for chopping herbs or vegetables.

The knife has a special ”hollow” cut, which gives it less resistance when slicing and thus higher cutting power. The main advantage is that food sliced sticks to the blade much less than with a conventional wedge-shaped knife.

The blade is made of K720 steel with a high hardness of 60-61 HRC. With this high hardness, the blade has an excellent and durable edge, but the knife must not be used to cut into bones or frozen food, as this risks damaging the blade.

The knife should be wiped dry after each use and stored in a dry place, the carbon steel from which the blade is made is prone to corrosion. The knife will develop a patina over time which will slightly increase its corrosion resistance. Sharpening the knife is best on water stones, please feel free to contact me if needed.