KTSG001HD Gyuto Kotai Damascus chef's knife

Gyuto Kotai chef's knife 20 cm blade 67 layers Damascus steel

The Gyuto is the Japanese equivalent of the chef's knife, well-balanced for an impeccable grip for cutting everything except frozen foods and bones.
The blade is made from 67-layer AUS-10 high-carbon Damascus stainless steel with full, rust-resistant hidden tang. Blade hardness HRC 61+/-1. You can see a hammered pattern on the blade called "Tsuchime" to create small air pockets between the blade and the food. This reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
The Pakkawood handle (a composite that resists temperature differences) is designed to allow you to cut all your foods effortlessly, even the toughest, without forgetting the comfort of your hand.
A "Saya" bamboo blade guard sheath is included, 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: 20 cm double bevel
Total length: 33 cm
Back of blade thickness: 1.8 mm
15° blade angle
Weight: 198g

Handmade in Japan.