Gyuto 180mm Japanese Steel (SK)
- Type: Gyuto
- Finish: Polished
- Blade Length: 180 mm (7.1 in)
- Construction: Awase
- Core Edge Steel: Japanese Steel (SK) High Carbon
- HRC (Rockwell Hardness): 58-59
- Handle: Ebony Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa
Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.
Japanese Steel (SK-grade Equivalent Carbon Steel)
This blade is made from traditional Japanese carbon steel, comparable to SK-grade steel. It is valued for its outstanding sharpness, quick response on whetstones, and clean cutting feel.
Compared to stainless steel, it requires more care to prevent rust, but rewards the user with superior edge refinement and easy resharpening.
- Type: Gyuto
- Finish: Polished
- Blade Length: 180 mm (7.1 in)
- Construction: Awase
- Core Edge Steel: Japanese Steel (SK) High Carbon
- HRC (Rockwell Hardness): 58-59
- Handle: Ebony Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa
Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.
Japanese Steel (SK-grade Equivalent Carbon Steel)
This blade is made from traditional Japanese carbon steel, comparable to SK-grade steel. It is valued for its outstanding sharpness, quick response on whetstones, and clean cutting feel.
Compared to stainless steel, it requires more care to prevent rust, but rewards the user with superior edge refinement and easy resharpening.
| Purpose | All Purpose Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Polished |
| Purpose | All Purpose Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Polished |