The gyuto knife is the Japanese version of the traditional chef's knife. Known for its versatility, durability, and quality, this artisan knife has continued to grow in popularity. Find out all you should know about the gyuto knife in this informative blog from Hasu-Seizo.
The Deba knife is a cornerstone in any Japanese kitchen. But what is it and what are you supposed to do with it? In this blog post we break down all about the key difference of the Deba and why it could be a great option for your kitchen.
High carbon steel can be sharpened to a razor-sharp edge and maintain that edge for generally a very long time. However, the higher the carbon content the more brittle a knife becomes. Additionally, as the name suggest, stainless steel is much easier to maintain than high carbon steel. High carbon steel knives need to be wiped down right after use.
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