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A professional cook or chef needs a Gyuto
This gratin dish is great for slow-cooked meals because cast iron distributes and holds heat evenly
The steel's foundation is SKD11
on which renowned chefs have come to rely
This is a multipurpose knife that they may use for cutting vegetables and butchering fillets of medium-sized fish with equal ease
Gyuto Japanese kitchen knife Shigeki Tanaka VG10 Damascus ST-1410 24cm A professional cook or chefMr. Shigeki Tanaka made the chef knife called Gyuto in Japan. 24 cm is the length of the blade. Premium Japanese knife steel, VG 10, is used to make the blade. Gyuto Shigeki Tanaka's walnut handle is octagonal in shape. Hand washing only is permitted.
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