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.

SG “Powder Stainless Steel” contains more carbon that traditional carbon steel knives (Aogami, Shirogami) but is also high in stainless elements. This means your knife will hold an extremely sharp edge for a very long time, whilst requiring basically no maintenance in order to stay rust-free. This steel is extremely hard. The harder the steel, the more brittle it can be.

For more 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