Kanetsu Gyuto

The classic, most used Japanese knife.

A Japanese chef's knife made in the traditional way. The blade consists of 33 layers of stainless Damascus steel. The core layer is made of VG10 steel with a Rockwell hardness of 60-61 °. On both sides it is protected by a layer of nickel and silver and in addition 16 layers of damascus steel are forged on. The blade thus constructed offers the highest possible edge retention while at the same time offering maximum flexibility. The perfect high-gloss polish, as well as a grip of pakka and cocobolo wood, which is ergonomically in the hand due to its chestnut shape, complete this masterpiece optimally. The surface structure as a tribute to the traditional forging techniques is pressed in mechanically.

Blade Material: Damascus steel VG10 stainless
Handle Material: Pakka / Cocobolo Wood
Blade Length: 220 mm
Overall Length: 340 mm
Weight: 165 g