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 blade is 17 layers of damascus VG10 steel with a hammered finish, and the handle is made of rosewood and ebony.
Simple, light and comfortable.
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|Country of origin||Japan|
|Finish||Damascus 33 & Hammered|
|Material||VG10 Stainless steel|
|Rockwell hardness||HRC 60-61|