Sakai Takayuki Inox Pro Gyuto 270mm in this case between 65

in this case between 65 and 66 HRC

Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks

GYUTO KNIFE

this powdered metallurgy steel can be ground much thinner than other steels

Of course both layers are fully stainless so maintenance is kept to a minimum

Sakai Takayuki Inox Pro Gyuto 270mm in this case between 65GYUTO KNIFE The gyuto is the Japanese version of the classic Western chefs knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit. BLADE & HANDLE Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust resistant and not as