GYUTO

The knife with a narrower blade is the Japanese equivalent of the European Chef knife. Thanks to the tapered spine, the blade has a narrower tip and is thus ideal for slicing, cutting and slicing meat, fish and vegetables.

• Material: AEB-L (stainless steel)
• HRC: 60
• Blade Length: 200 mm
• Overall length: 325 mm
• Blade height: 55 mm
• Blade thickness at the widest point: 3,5 mm
• Grinding: double bevel
• Handle Material: Makassar Ebony