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 knife with hammered surface treatment and Japanese wood handle is made of rust-resistant AUS-10 steel. The octagonal magnolia wooden natural handle sits firmly in your hand and ensures ease of use. The hardness of the grain core on the Rockwell scale is 60 HRC.