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The gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge
The carbon steel becomes the knife’s cutting edge while the iron forms the spine and body of the blade
it can be used by both right-handed and left-handed chefs
HRC: 60 Weight: 6
NENOX BLADE & HANDLEThis yanagi is forged from two kinds of special rust-resistant high carbon steel
Inox Yanagi 30cm – Aka Bekkou Red | SAKAI TAKAYUKI Japanese Knife The gyuto is the JapaneseINOX STEEL Blades made of INOX steel are extremely rust resistant and are also easy to care for. Their sustained sharpness will keep your knifes cutting performance at top notch. YANAGI KNIFE Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.
