Kiritsuke Gyuto S-grind 206 Saya SE

The Kiritsuke Gyuto is a combination of two Japanese knives: the Gyuto (the Japanese equivalent of the Western chef’s knife) and the Kiritsuke (which is traditionally used for precision cutting in Japanese restaurants). This knife is characterised by a long, wide and slightly angled blade, usually between 21 and 30 cm in length. The Kiritsuke Gyuto combines the versatility of the Gyuto knife with the longer and more pointed blade of the Kiritsuke allowing for precise and clean cuts.

The knife has a special ”hollow” cut, which gives it less resistance when cutting and thus higher 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 Swedish AEB-L stainless steel with a high hardness of 60-61 HRC. With such a 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.

Saya is made of oak stabilized in acrylic resin.

The knife does not require any special care, just wash with water and wipe dry after use. Sharpening the knife is best on water stones, please feel free to contact me if needed.