Chef Gyuto S-grind 215 carbon

The knife is made of carbon steel with low corrosion resistance, 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 more cutting power. The main advantage is that the cut food sticks to the blade much less than with conventional wedge-cut knives.
The blade is made of K720 steel with a high hardness of 60-61 HRC. This high hardness gives the blade an excellent and durable edge, but the knife must not be used for cutting into bones or frozen foods as there is a risk of 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. Over time the knife will acquire a patina that will slightly increase its resistance to corrosion. Sharpening the knife is best done on a water stone, if you need to do so please contact me.