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.

Made of single layer steel AUS-8 with molybdenum and vanadium content. The hardness of the steel is 58 HRC, the knife is characterized by durability and excellent mechanical properties. The so-called "stonewash" coating with a stylish matte dark gray coating ensures that food does not stick to the knife.

A hygienic metal bolster connects the blade to a comfortable G-10 fiberglass handle. The special structure of the handle ensures a firm grip and prevents slipping during operation.

The thoughtful geometry and balanced design of the MO-V series knives ensure ease of use even over a longer period of time.