Chef Gyuto S-grind 272

Gyuto is the Japanese equivalent of a Western chef’s knife and is one of the most versatile knives in the kitchen. It is suitable for cutting meat, vegetables and fish, and can handle most common cooking tasks. The blade is made of Swedish AEB-L stainless steel with a high hardness of 60-61 HRC. This gives it an excellent and durable edge. However, the knife is not intended for chopping bones or frozen food – damage to the blade could occur.

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

The handle is made of stabilised wood, which is not only aesthetically interesting but also very resistant to moisture and temperature changes. The knife does not require any special care – just rinse with water and wipe dry after use. To maintain perfect sharpness, I recommend sharpening on water stones. If necessary, please do not hesitate to contact me.

Translated with DeepL.com (free version)