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.

• Version: damascus 74 Layers, double-sided grinding
• Material: manganese – chrome – vanadium steel, nickel steel, carbon steel
• HRC: 62
• Blade Length: 220 mm
• Overall length: 355 mm
• Blade height: 55 mm
• Blade thickness at the widest point: 2,4 mm
• Grinding: double bevel
• Handle Material: walnut wood in combination with Macassar ebony