Universal knife Gyuto, which, in fact, is a full analogue of the European knife "Chief". This form of blade came to Japan together with European cuisine. It roughly means "cow sword", as it was originally designed for cutting large pieces of beef. Due to its good balance and light weight, it is suitable for both men and women.
It is made by using the Casumi method, using 2 types of steel, which extends its range of application and increases its strength. The central part is made of VG 10 stainless steel, which is famous for its cutting properties, and the upper layer consists of 32 layers of softer stainless steel. This gives a bright texture to the blade pattern, plasticity and the ability to adhere less to the products. The blade is double-sided (Ryoba) sharpened. The mounting of the blade is Narrow Tang.
The handle is made in a stylish black and white range: the bolster and the end are made of artificial bone, the main part is made of black ebony. The wooden part is impregnated with tung oil for protection against water. The shape of the handle is made in the form of a classic Japanese octahedron.
Stainless Steel VG 10.
HEAT TREATMENT IS 58-60 HRC NEAR EDGE.
The blade is beveled on TWO SIDE!!!
Knife length 370 mm.\ 14,5”
Blade Length 228 mm. \ 8,9"
Blade Width 46 mm. \ 1,8"
Blade Thickness 2,0 mm. \ 0,07"
Weight of the knife 161 g. \ 5,7 oz.
The age restriction is 18 years.
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