Kotai Densho Gyuto Knife KTJPDSGT210 21cm

Gyuto Densho knife with 21 cm blade

The Gyuto (牛刀) is the Japanese equivalent of a chef's knife. It is agile and well balanced for a comfortable grip, capable of cutting anything except bones and frozen foods.

The blade is made from high-end 67-layer VG10 Damascus steel, which has been used for three generations to make durable and beautiful knives. The blade features a hammered pattern called ‘Tsuchime’ to create small pockets of air between the blade and the food. This method reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
Rust resistant - hammered half-tang blade. Double bevel.
Hand-polished Pakkawood handle designed to cut even the hardest foods effortlessly.
Each Kotai knife requires 138 steps and more than two months to manufacture.

To care for your Kotai Japanese knives, it is advisable to wash them by hand, avoiding getting the handle wet. Avoid abrasive sponges, then take a clean, dry cloth and voilà! Your knife is as good as new.
As the blade is hammered, avoid magnetic bars, as your knife may fall off because it does not stay attached and could crack.
Avoid the dishwasher and do not soak. Do not cut on hard surfaces (metal, marble, etc.); use a wooden or flexible plastic chopping board.

Features:

Blade length: 21cm double bevel
Total length: 35cm
Blade spine thickness: 1.8mm
Blade angle 15°, symmetrical 50/50 sharpening.
Weight: 165g

Handcrafted in Seki, Japan.