Sorry out of stock.
This Gyuto chef knife has much thinner and sleeker outline than European chef knives.
The tapered blade has convex shape called “ Hamagriba “ ( Means clamshell ) and this is the secret for the superior sharpness and strength of Japanese knives and Samurai swords.
This all-round knife can handle every tasks where precision matters and edge will hold its sharpness for surprisingly long time.
AUS-10 stainless steel is a prime quality Japanese steel and is only used for premium knives.
The handle is made of Rosewood secured with 3 rivets.
This series is the new version of Aritsugu Rust Resistant Carbon Steel series.
Aritsugu has more than 400 years of history originally making swords then knives in later years and is known as one of the best craftsmanships in Japan especially within professional chefs.
Each knife is hand-sharpened before being despatched and mirror polished edge will guarantees superior sharpness for long time.
Please wash and dry your Japanese knives after use and store in cool dry area.
The character of AUS-10 is closer to semi carbon steel and the blade may tarnish if not maintained properly.
This knife is not for cutting bones or frozen ingredients.
Knife sheath ( Saya cover ) option
If the knife is kept unwrapped in a box or drawer with other utensils etc, the edge will go blunt in no time.
We recommend to order a sheath made from Ho-wood ( Japanese Big Leaf Magnolia ) to protect your precious knife by clicking the knife sheath option below.