9” Gyuto Damascus Steel Chef's Knife
This beautiful Gyuto knife is perfect for preparing meat, fish and vegetables. It is not recommended for chopping bones or frozen foods.
Made from 67-layer Damascus Steel imported from Japan. VG10 (10cr15CoMov) Steel cutting core; 33-layer of Stainless Steel (SUS430 & SUS431) on each side.
Stabilised maple wood with brass spacers and an ergonomically designed octagonal handle.
Wooden Gift box.
Made in China from imported Japanese steel.
|Blade length||24.2 cm|
|Total length||38.2 cm|
|Blade Height||4.6 cm|
About Gyuto Knives
The Gyuto is an all-rounder and is the Japanese style equivalent of the classic French chef’s knife. It can be used for meat, vegetables and fish. The name Gyuto literally means “beef-sword”, as it was originally designed for cutting chunks of meat.
When preparing vegetables, it is used by chopping or thrust-cutting near the heel of the knife. It is also used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. It is used for many different cuts of meat. For larger cuts it is used to saw back and forth, to pull-cut softer meats, and push-cut more muscular cuts of meat. The pointed tip makes it useful for detailed work.
Care and Use Instructions
- Suitable for use on fish, meats and vegetables.
- Do not use on frozen foods or bones.
- Only use natural wood or plastic cutting boards. Never use stone, glass or other rigid cutting surfaces.
- Hand wash with warm soapy water, rinse clean and dry after each use.
- Always apply a small amount of oil after each use. We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.
- Avoid prolonged immersion in liquids (water, solvents, etc).
- Do not clean in the dishwasher.
- Sharpen using a whetstone or a quality knife sharpener.
- As this knife is a Japanese style, the blade has been sharpened at a 15 degree angle. This means the edge is sharper and will cut with more precision than a western style 20 degree bevel.
- Store your knife in a dry place (out of the sheath).
- As a minimum, wipe the blade with oil, 3 to 4 times a year to stop rust forming (more often if near water).
- Given the right conditions, even stainless steel can rust. If you are in a humid climate or coastal region it is important to keep your knife's blade protected with a quality knife oil.