The Gyuto is the general purpose chef knife to suit many tasks, including cutting larger meats and vegetables. It is the most commonly found knife type in many professional kitchens around the world.

A high carbon steel, one of the tried and tested carbon steels of knifemaking. It has a fantastic edge holding ability, toughness, and ease of sharpening. It contains no stainless elements, and as such will develop a patina, and may develop rust spots if left wet after use.

For mor information check the definitive guide to Japanese steel

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife