The GYUTOH Chef Knife, measuring 24cm in length, is ideal for cutting and chopping meat and fish. Its pointed end is perfect for a variety of tasks, including the removal of bones from fish and meat, and its wooden handle remains pleasant and comfortable to hold. The authentic Japanese blade contributes to the knife's ability to retain its edge. The blade's smooth finish provides a stable grip, making the knife very safe to use. The handle is made from pakkawood and has a unique, gently arched shape. This well-balanced, ergonomic design means that a wide variety of different cutting techniques can be carried out easily and comfortably and that less effort is required when cutting. The GYUTOH knife's most important feature, however, is the micro carbide powder steel blade. This steel has a hardness of approximately Rockwell 63 and features two additional layers. A hammer is used to achieve the Tsuchime finish on the blade and a number of different hardening techniques, which include ice hardening, are used to make the knife more flexible and resistant to corrosion. In the final stage of the manufacturing process, the GYUTOH knife is sharpened on both sides so you can work more quickly and more safely.

• Blade core made of Microcarbide MC63 powder steel embedded in 2 layers of steel. This provides a hardness of approx. 63 Rockwell
• CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility
• Authentic Japanese blade profile with Tsuchime look (hammered finish)
• Dimensionally-stable pakkawood handle for perfect balance, outstanding comfort and fatigue-free cutting with all cutting techniques; sophisticated dark wood look
• The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness.