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

The high chromium content of the single-layer AUS-8 hammered steel ensures corrosion resistance and a hardness of 59 HRC on the Rockwell scale. Recommended sharpening angle 15 °.

The dimples on the surface of the hammered steel act as air pockets, which reduce the frictional resistance between the food and the blade when cutting.

The handle is made of boxwood impregnated with special resins, which is highly resistant to moisture, chemicals and odors.