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.

AUS8/10 are very hardy and durable stainless steels. They are of a medium hardness, therefore they are resistant to chipping and are less fragile than harder knife steels. Maintenance is easy for AUS8/10, just dry after use and store away from moisture. AUS8/10 has high chromium content, and will resist rust and patina.

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