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 240mm blade is made of stainless steel, which resists very well to corrosion and intense use in the kitchen.
The handle is made of a two-tone stamina wood, impregnated with resin, for a greater resistance to moisture and wear.
All the knives from the TUS line are very light and well balanced, which makes them an ideal choice for long preparations as well as for those who have to do repetitive manual tasks often.
The knife is sold in its traditional Japanese gift box.
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master craftsmen (some octogenarians) still apply and pass on their expertise even though the warlords have now long been replaced by culinary chefs as main customers.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||Two shades stamina & resin|
|Material||TUS High Carbon Stainless steel|
|Rockwell hardness||HRC 56-58|