The Japanese chef's knife, or gyuto, keeps its sharpness well, is lighter than European knives and has a thin blade, generally with a 15-degree sharpening angle. Gyuto is the main helper in the kitchen for all cutting, chopping and slicing tasks. Suitable for processing meat, fish, vegetables and fruits.

Mcusta Zanmai Modern Molybdenum knives are made of stainless 58 HRC molybdenum vanadium steel. The knife has a well-balanced handle made of black boxwood with a stainless steel back end.