The Japanese chef's knife, or gyuto, keeps its sharpness well, is lighter than European knives and has a thin blade, generally with a 15-degree sharpening angle. Gyuto is the main helper in the kitchen for all cutting, chopping and slicing tasks. Suitable for processing meat, fish, vegetables and fruits.

The blade is made of stainless molybdenum vanadium steel (MO-V). The material ensures rust resistance and a high level of hygiene and hardness on the Rockwell scale of 58 HRC.

The handle is made of durable POM material, i.e. polyoxymethylene. The knife is pleasant and comfortable to hold in your hand, and the surface of the material is waterproof and antimicrobial, which is why it is also suitable for use in environments with high hygiene requirements.

An incredibly sensible and affordable choice for anyone looking for a reliable cutting tool direct from Japan.