Are you looking to upgrade your old stainless steel chef's knife to a razor sharp high carbon chef's knife?
This 210mm (8.2") Gyuto chef knife made out of Aoniko, high carbon steel, will take your food prep to the next level, slicing through dense items with ease. Not to mention it will look great while doing it!
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Weight: 145 g Blade Width: 45 mm Blade Thickness: 2 mm Handle Length: 140 mm Handle Thickness: 25 mm
The blade is forged Damascus Aoniko, high carbon steel with 17 layers of Damascus. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately. It is a fascinating knife that can be used widely from home to professional.
Gyuto Japanese kitchen knivesare ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
This knife maker is Sawakazuma from Echizen city, Fukui which is located along the Sea of Japan. Echizen knives have a long history, dating back 700 years. While Japanese knives as a whole are typically designed with thinner blades than their European counterparts, the knives coming from Echizen take that a step further and are even narrower.
*Please do not cut bone or frozen food. It may cause the knife to chip or other damaged.
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