8" GYUTO KNIFE | TRADITIONS COLLECTION JAPANESE KNIVES | BEST KNIFE FOR YOUR KITCHEN

Gyuto/Chef knife: (beef-sword) This knife is known as the chef's knife used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. HIGH QUALITY STAINLESS STEEL: Our 440A stainless steel blades are heat treated for optimum hardness and edge retention while maintaining the ability to be sharpened to a razor edge. The steel used is perfect for kitchen specific tasks because of its corrosion resistance, preventing it from oxidizing with rust when it comes to contact with meat, fruits and vegetables. Our steel blades run the length of the knife and through the handle for a full-tang design.

• Precision-crafted 440A stainless steel blade – resists rust and corrosion for long-term use
• Ergonomic Rosewood handle offers a comfortable, non-slip grip
• Traditional Japanese double bevel edge for razor-sharp, accurate cuts. 2.5mm Forged Blade
• Ideal for slicing, filleting, and portioning meat, fish or poultry with expert control
• Easy to maintain and sharpen – great for both beginners and seasoned chefs