Description:
The Gyuto — Japanese chef’s knife — is a versatile kitchen tool that shines in the hands of both professional and amateur cooks. With a blade length of 240 mm, it’s crafted from Silver Steel III (also known as Ginsan or Ginsanko) with a hardness of 63 HRC.
Steel & Construction:
Ginsan steel offers excellent corrosion resistance, easy maintenance, and long-lasting sharpness. The San-mai construction — hard steel core between softer outer layers — adds resilience and stability to the blade.
Finish:
The upper portion features a traditional Nashiji (pear skin) finish — a matte texture resembling the skin of the Asian pear. It’s both elegant and practical, helping reduce food stick during slicing.
Handle:
The octagonal handle is made from natural stabilized maple wood sourced from Northern China, Russia, and the USA. Colored resin penetrates irregular wood grain during the stabilization process, creating unique patterns. Ergonomically balanced for both left- and right-handed use.
Why we recommend it:
Elegant design, balance, ease of care, and beautiful detailing — a brilliant gift or perfect first Japanese knife.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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