This Gyuto is a versatile chef’s knife with a 210 mm blade length, slim geometry and a distinctive hammered finish. The blade is thinly ground at the spine with 2.5 mm, making it very keen for cutting, especially with vegetables, meat, fish and herbs.

The cutting core is made of 9Cr18MoV stainless steel. This steel is often described as a VG10-like alternative: stainless, easy to sharpen, with good edge retention and a balanced mix of sharpness, hardness and ease of care.

The core is wrapped with 66 layers of 420 stainless steel Damascus; together this results in the classic 67-layer construction. The Tsuchime finish reduces sticking of cut ingredients and gives the blade its striking structure.

The octagonal Wa handle is made of stabilised wood. It sits comfortably in the hand, is less sensitive to moisture than untreated wood, and makes each knife visually unique with its grain.

Data

* Knife style: Gyuto
* Blade length: 210 mm
* Blade thickness: 2.5 mm
* Cutting core: 9Cr18MoV stainless steel
* Damascus layers: 66 layers of 420 stainless steel
+ Core steel
* Total construction: 67 layers
* Finish: Tsuchime / hammered
* Handle: Octagonal Wa handle from stabilised wood
* Double-sided bevel
* Stainless
* Clean only by hand
A keen Gyuto with a stainless core steel, 420 Damascus flanks and a stabilised wood handle.

Video link: youtubecom/shorts/Ncjkw5OcI-A?is=hyLsl1vN3Fjdu49n