Product detailed description
Japanese chef's knife Gyuto/Chef 210 mm
Stainless steel with Tsuchime hammer pattern with VG10 steel core. Knives from the series Sakai Takayuki Kurokage VG-10 with non-stick "KUROKAGE" surface are coated with fluorine resin. This superior technology prevents the sliced ingredients from sticking to the blade, while achieving an extremely smooth knife surface. KUROKAGE is a surprisingly more advanced technology than the design of the well-known MAC Non-Stick Coating knives. That's because the hammered, concave-convex texture on the blade promotes non-stick performance and because the blade core is made from premium VG10 stainless steel with a hardness of 60-61 HRC, which provides superior blade retention better than MAC's conventional chrome-molybdenum stainless steel knives. The bolster is made of water buffalo horn.
The GYUTO/Chef 210 mm Japanese knife is characterised by the fact that the knife back and blade taper to a point for versatile use of exceptional cutting power. 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 handle give you the best control when cutting and slicing. The Kengata Gyuto in damasteel steel with a VG10 core has a perfectly balanced blade with a Tsuchime (hammer finish). The surface not only gives the knife a great look, but also prevents the cut material from sticking to the blade.
We recommend to buy this wooden cover - saya.
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WA-Gyuto knife parameters:
| Total length: |
360 mm |
| Blade length: |
210 mm |
| Handle length: |
125 mm |
| Weight: |
150 g |
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Do you need some advice?
We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00!
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Recommendations and maintenance
 Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.- Do not use the knife as a crowbar and avoid bending it.
- Do not use the knife to cut hard and frozen foods. You may break the blade or break off part of it.
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- Protect the knife and its blade from falling or impact.
- If you know that you will not need the knife for a long time, it is advisable to coat it with oil and wrap it in a cloth or newspaper.
- Store the knife in a safe place and keep it away from children!
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Attention
Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly.
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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.
Dellinger warranty
The products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will give you the best service and is proven by many satisfied customers. Each piece can become a wise gift solution for a birthday, wedding or Christmas. Every product that Dellinger offers is carefully inspected. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.
