Chef/Gyuto Knife 230 mm Kanetsugu PRO-M Saiun VG-10 Damascus

Product detailed description

Japanese chef's knife Gyuto 230 mm series PRO-M Saiun

Robust, very sharp and heavy Japanese knife GYUTO/Chef 230 mm made of Japanese damascus steel VG-10 with impressive design and highest quality. The knife spine and blade taper to a point for versatile use of the extraordinary cutting force. Cutting, slicing, cleaning meat, fruit and vegetables - nothing will be a problem for this unique Japanese-shaped knife. The GYUTO chef's knife is also suitable for cradling herbs, vegetables and nuts thanks to its higher tip. The long blade and western style handle give you the best control when cutting and slicing. Japanese art, precision and new technologies make this knife unique and inimitable.

The Chef/Gyuto 230 mm Kanetsugu PRO-M Saiun has an ultra-sharp cutting core made of Japanese damascus steel VG-10, which is very well protected against corrosion. The core of Japanese damascus steel VG-10 is sandwiched between 32 layers of stainless steel SUS-410.

Heat treatment: the Sub-Zero process - special cooling of the blade to temperatures of -70 °C or lower, providing high hardness and toughness.

Sharpness: hamaguriha (convex edge) The excellent Japanese damascus steel VG-10 is ground into the shape of a"hamaguriba", just like Japanese swords. This ensures perfect sharpness and durability of the blade.

We recommend buying a sheath or protective cap for the knife.

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The western style handle is made of Micarta material with a decorative red ring. It is always neatly hand-polished, ergonomically shaped and designed for excellent hand control. The specially designed shape of the bolster is suitable for Asian knife grip. Riveting ensures perfect strength, stability and connection of the blade to the handle. Micarta material is waterproof and completely odourless. You can be sure that this material will not corrode, oxidise or become softer and more brittle over time. This material requires practically no maintenance, unlike traditional materials such as wood.

Gyuto knife parameters:

Recommendations and maintenance

Sharpening a kitchen knife

we recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% confident in your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning the kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.