SC Gyuto 190 mm (7.5 in) Silver#3
- Type: Gyuto
- Finish: Nashiji (Satin) Finish
- Blade Length: 190mm (7.5 in)
- Core Edge Steel: Ginsan (Silver #3)
- HRC (Rockwell Hardness): 60
- Handle: Pakkawood
- Bevel: Double-Bevel
- Place of Origin: Miki
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.
Silver #3 Steel by Hitachi Metals (Proterial)
Silver #3, produced by Hitachi Metals (now Proterial), is a high-quality stainless steel with excellent edge retention, sharpness, and corrosion resistance. Typically hardened to around HRC 59–61, it strikes a fine balance between traditional cutting performance and ease of maintenance—ideal for both professional chefs and home cooks.
- Type: Gyuto
- Finish: Nashiji (Satin) Finish
- Blade Length: 190mm (7.5 in)
- Core Edge Steel: Ginsan (Silver #3)
- HRC (Rockwell Hardness): 60
- Handle: Pakkawood
- Bevel: Double-Bevel
- Place of Origin: Miki
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.
Silver #3 Steel by Hitachi Metals (Proterial)
Silver #3, produced by Hitachi Metals (now Proterial), is a high-quality stainless steel with excellent edge retention, sharpness, and corrosion resistance. Typically hardened to around HRC 59–61, it strikes a fine balance between traditional cutting performance and ease of maintenance—ideal for both professional chefs and home cooks.
| Purpose | All Purpose Knife |
|---|---|
| Steel Type | Stainless Steel |
| Blade Finish | Nashiji |
| Purpose | All Purpose Knife |
|---|---|
| Steel Type | Stainless Steel |
| Blade Finish | Nashiji |