Sold Out $169.95
The Gyuto is the standard chef knife among Japanese cutlery. Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.
The NK/PK line of knives is a very interesting choice for both the home cook and the professional. Contrary to the traditional wood handle knives (which have joints) or the very popular Global knives (which attracts dirt in the handle's small holes) the NK/PK line is highly hygienic and can be wholly sanitized. It's edge is ground mostly on one side (a 30 /70 ratio) making it a right hand only knife.
When used with this hand, the 70/30 sharpening will bring more "bite" to the cutting action. The handle has a nice feeling and the knife is really lightwight, turning it into a great choice for those making an extensive use of it. The NK/PK alloy can keep a very good edge and is easy to sharpen back (HRC 58.) It's composition also includes chrome and vanadium, which will prevent rust. Although it needs care like all quality knives, the NK/PK line of japanese knives will keep up to any kitchen work.
The city of Seki (Sakai), Japan, is known for being the Japanese capital of swords and cutlery for over 600 years. The city contains the accumulated knowledge of generations of blacksmiths who perfected the art and science of samurai swords. Today, the master craftsmen (some octogenarians) still apply and pass on their expertise even though the warlords have now long been replaced by culinary chefs as main customers. Sakai Takayuki Aoki Hamono Seisakusho is one of the most famous and renowned manufacturers of Seki, which hires several generations of blacksmiths and apprentices. The company offers a large variety of kitchen knives, for both professional chefs and home cook. We have made our selection by keeping in mind that we want to offer you good value for your money as well as the best knives for your needs.
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|Country of origin||Japan|
|Handle||Cromova Stainless steel|
|Material||Cromova Stainless steel|
|Rockwell hardness||HRC 56-58|