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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.
Očekáváme
Knife Gyuto (Chef) 210 mm & Hokiyama Sakon Murakumo Tsuchime & extra sharp cutting core AUS 8 steel & 3 layers
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