The Japanese chef's knife, or gyuto, keeps its sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. Gyuto is the main helper in the kitchen for all cutting, chopping and slicing tasks. Suitable for processing meat, fish, vegetables and fruits.
In short, the Hon-Warikomi technique means that the blade of the knife consists of three layers. The middle layer of the blade is formed by a core of harder steel (Takefu Shiro-2), whose indicator is HRC 62-63. The outer layers are softer stainless steel (SUS410).

Hon Warikomi 1500 knives have a "half tang" construction and a classic western-style dark wooden handle. The blade is attached to the handle with 2 rivets.

Hon Warikom series knives are perfect in their simplicity and functional helpers in every kitchen, offering long-lasting quality.