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Gyuto Chef's Knife with Hammered Damascus Blade
Are you looking for a tool for your kitchen that combines the aesthetics of feudal Japan with modern metallurgical processes? This Gyuto knife is not just an ordinary slicer, but a true masterpiece that will transform your cooking into a ritual. Its blade, comprised of an incredible 33 layers of steel, offers not only a fascinating Damascus pattern but, above all, extreme cutting performance and edge retention. Thanks to the ergonomic handle made of durable Pakkawood, the knife fits your hand like a glove and becomes its natural extension. Whether you are a professional chef or an enthusiastic home cook, this knife will provide you with control and precision you haven't dreamed of with standard utensils. Further product information ...
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Professional Gyuto Chef's Knife with Hammered Damascus Blade
A Versatile Kitchen Ruler Inspired by History
The Gyuto knife type is the Japanese answer to the Western Chef's knife. Historically, Japan primarily used single-bevel knives for fish and vegetables, but with the advent of Western culture and beef consumption (hence the name Gyuto – "cow sword"), the need for a versatile tool arose. This model is ideal for:
- Slicing meat into steaks, cubes, and fine strips.
- Chopping herbs and vegetables with a rocking motion (thanks to the blade's curvature).
- Precise work with the tip of the knife.
The blade is made using San Mai (sandwich steel) technology. The core consists of top-grade Japanese VG10 steel with a hardness of 60-61 HRC, guaranteeing the knife stays razor-sharp for a long time. This hard core is protected on the sides by softer layers of stainless steel and nickel, giving the blade flexibility and resistance to breakage. A unique feature is the Tsuchime (hammered finish). These dimples on the upper part of the blade are not just for decoration – they create air pockets that prevent sliced ingredients from sticking to the knife, significantly speeding up your work.
Technical Parameters
| Knife Type | Gyuto (Chef's Knife) |
| Core Material | VG10 Steel (Gold Steel) |
| Blade Construction | 33 Layers (Damascus Steel) |
| Steel Hardness | 60-61° Rockwell (HRC) |
| Finish | Tsuchime (hammered look), Damascus |
| Handle Material | Pakkawood (stabilized laminated wood) |
| Handle Shape | Chestnut profile (D-shape) |
| Total Length | 335 mm (approx. 13.2 inches) |
| Blade Length | 210 mm (approx. 8.3 inches) |
| Weight | 210 g (approx. 7.4 oz) |
Care and Maintenance
As a historian and steel expert, I must warn you: although VG10 steel is stainless, it demands respect. Never wash the knife in a dishwasher. Aggressive chemicals and high temperatures would destroy the handle and dull the edge. After use, rinse the knife with lukewarm water, use a mild detergent if necessary, and dry it immediately with a soft cloth.
Warning: Due to the high hardness of the core (61 HRC), the edge is more brittle than that of common soft kitchen knives. Never pry with it, never cut frozen foods, and do not chop bones. There is a risk of chipping the edge. To maintain extreme sharpness, we recommend using high-quality whetstones and avoiding cheap pull-through sharpeners, which tend to ruin the edge. For safe storage, a magnetic strip or a wooden knife block would be suitable additions to your kitchen.
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