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The Gyuto, also known as a Chef's knife, is one of the most well known and versatile knives. This is a Sakai Takayuki Western style series from Hasu-Seizo that is resistant to rust. The blade has a hammer eye pattern full and is a fascinating knife that features a beautiful ripple that can be used widely from home to professional. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
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.
Gyuto (Chef's Knife) 180mm (7.1")
Damascus 17 Layer (VG-10 core)
Spanish Mahogany Handle
Blade: L7.25'' W1.75''
Handle: L4.75'' W1.25''
Damascus steel is a beautifully patterned steel material that was originally produced in the Damascus region of Syria since it was said to be called warts steel. The current Damascus steel produces an elegant ripple to alternately superimpose and polish two kinds of steel materials. Often times the Damascus steel is wrapped around a core metal such as VG-10 or Silver-3 to give the knife additional qualities, whether that be functional or aesthetic.
VG-10 is a grade of stainless steel produced in Japan primarily focused on cutlery. The name stands for V Gold 10 where "gold" refers to the quality. The approximate content is Carbon: 1%, Vanadium: .1-.3%, Chromium: 14.5-15.5%, Molybdenum: .9-1.2%, Cobalt: 1.3-1.5%, Manganese: .5%, and Phosphorus: .03%.
This steel has good edge retention and has very good corrosion resistance. In Damascus style knives it is often used as the core, with the Damascus steel wrapped around.