Yoshihiro Inox knives are made of Inox carbon steel, vanadium, chromium and molybdenum. This combination of different metals creates a knife that is stain resistant and maintains its sharp edge. Blades are thinner and lighter compared to German knives. Inox knives are perfect for those who want a knife that is sharp and easy to maintain. Great for using at home and professionally. Whetstone is recommended for sharpening. The Gyuto is a general-purpose chef knife. Used for cutting meat, fish and vegetables. It has a double-edge blade, making it versatile for use. Not to be used on frozen foods.
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Gyuto Chefs Knife are perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven.
Forged from a single piece of Japanese Inox Aus-10 High Carbon Stain-Resistant steel (HRC 61)
Best in class in edge retention, toughness, and ease of sharpening. Can be resharpened to reacquire its original sharpness for years on end.
Stainless steel bolster, full tang, and a high grade composite wood makes for a strong and durable knife that is beautiful, balanced, and comfortable.
Handwash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.