Gyuto Kotai chef's knife

Gyuto Kotai Chef's Knife 20cm blade

The Gyuto is the Japanese equivalent of the chef's knife, well balanced for a perfect grip for cutting everything but frozen food and bones.
The blade is made of high quality 440C stainless steel with a hardness of 60 HRC, which has been used for three generations to make durable and beautiful knives. You can see a hammered pattern on the blade called "Tsuchime" to create small air pockets between the blade and the food. This method reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
The Pakkawood handle (a composite material resistant to temperature differences) is designed to allow you to effortlessly cut through even the toughest foods without forgetting the comfort of your hand.
A "Saya" bamboo blade guard case is provided as well as a bamboo box for storage.
Each Kotai knife takes 138 steps and over two months to make.

To maintain your Kotai Japanese knives, we recommend washing them by hand, avoiding getting the handle wet. Avoid abrasive sponges, then use a clean and dry cloth and voilà! your knife is brand new and beautiful.
As the blade is hammered, avoid magnetic bars, as your knife may fall off as it will not stay in place and may crack.
Avoid the dishwasher and do not soak. Do not cut on hard surfaces (metal, marble...) use a wooden or soft plastic cutting board.

Features:

Blade length: 20cm Double-edged
Thickness of the back of the blade: 1,8mm
Angle of the blade 15°.
Weight: 198g

Handmade in Japan.