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Gyuto ( 牛刀) - Japanese alternative of western chef’s knife. Thanks to smaller angle of sharpening, it better penetrates the cut materials than the western style knives – the back of the knife and the edge are narrowed to the tip for the universal use – cutting, cleaning the meat, fruit and vegetables. This chef's knife is also suitable for swaying cutting of herbs, vegetables and nuts.
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Knife Gyuto (Chef) 240 mm & Hokiyama Sakon Murakumo Tsuchime & extra sharp cutting core AUS 8 steel & 3 layers
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BD-08 knife BUNKA 165 mm Suncraft VG-10 Black Damascus & Japanese kitchen knife & chef’s knife & Asian type knife & core made of the vg10 steel – 67 layers of Damascus steel & octagon handle made of pakawood material & length of the blade 165 mm
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Knife Gyuto / Chef 210 mm - KIYA - Suminagashi - Damascus 11 layers - Kurouchi