Tsukiji Masamoto Carbon Steel Gyuto 210mm (8.2")
This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear-resistance and edge retention while still giving the blade some flexibility.
The gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit
Details
Style : Gyuto
Blade Steel Type : SK Carbon Steel
Handle material : Rose Shitan (Rosewood)
HRC : 61
Bevel Angle Ratio : 50/50
No Saya Cover.
Dimensions
Blade Length: 210mm (8.2")
Weight: 4.96 oz
Care
Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.
CA Residents: Prop 65 Warning
WARNING: This product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information, go to www.p65warnings.ca.gov
