Tsukiji Masamoto Carbon Steel Gyuto 240mm (9.4")

This knife, which combines a traditional Japanese high-carbon blade with a Western-style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives. The high carbon substances martensite and carbide combined together, allow the blade to be heat-treated to a higher quality. Carbide increases wear-resistance and edge retention while still giving the blade some flexibility.
The gyuto is the Japanese version of the classic Western chef's knife, but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit

Specifications

• Style: Gyuto
• Blade Steel Type: SK Carbon Steel
• Handle Material: Rose Shitan (Rosewood)
• Blade Length: 240mm (9.4")
• Weight: 6.88 oz
• HRC: 61
• Bevel Angle Ratio: 50/50
• Note: No Saya Cover

Care

Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.