The Japanese chef's knife, or gyuto, holds sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. Gyuto is a basic helper in the kitchen for all cutting, chipping and slicing work. Suitable for processing meat, fish, root and fruits.

The 45-layer polished (mirror) blade has a beautiful pattern. The core of the blade is made of AUS-10 steel, which keeps sharpness for a long time and is stainless. The ergonomic handle of a classic shape is made of dark laminated wood and sits comfortably in your hand.