Nenox Micro Powdered Steel Gyuto 210mm (8.2") Bronze Glass Fiber Handle with Saya Cover

• Style : Gyuto
• Length : 210mm (8.2")
• Weight : 204g
• Blade Steel Type : High Carbon Rust-Resistant Micro Powdered Steel
• Handle material : Glass Fiber
• HRC : Please read the description below.
• Bevel Angle Ratio :55/45**
• Cover : Comes with a Nenox Original wooden saya

** According to Nenohi Cutlery even though the bevel angle is 55:45 it can still be used by lefties. However, you can easily sharpen it to 45:55 for optimum use.

Nenox's Micro Powdered Steel is one of the many high-end steels among the Nenox knives lineup. This micro powdered steel has the finest edge among all powdered steels in the market. It not only offers the finest cutting experience, but it also has amazing edge retention.
Once the blade is sharpened, many chefs that use Nenox's Micro Powdered Steel for the first time are amazed by the long-lasting fine edge.
To obtain the finest & toughest edge, the steel is heat-treated with strict temperature control using a Cryo treatment, also known as Hyper Sub-Zero Treatment. The steel is quenched to a minus 196 degrees Celsius to increase the strength and steel composition stability.

Nenox knives have a hamaguriba (clam shaped blade) from the edge all the way to the spine. Since it has no flat surface, there is minimal friction against the food you're cutting, resulting in less cell damage and a smoother cut. To achieve this shape, they sharpen and polish the edge, mid-section and spine of the blade separately, by hand.
Nenohi President always said We can't predict a knife's quality based on its HRC. HRC is useful because you can express it with a number. But HRC only measures the hardness of the surface of a blade. Regardless the HRC, Nenohi craftsmen found the optimum hardness for Powder steel knives to possess the right balance of superior cutting edge, ductility and edge retention.
This knife is made honyaki style, and with a 55/45 edge, it can easily be sharpened to suit your preference, whether you are right or left handed.

The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge as well as the spine than most European chef's knives and as a result have less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.

High carbon steel knives can still rust if not maintained properly. Use the Tsukiji Masamoto or Rust Remover to clean oxidized blades.

• Interview with the President of Nenohi
• Nenohi Product Catalog