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. The gyuto is a basic helper in the kitchen for all cutting, chopping and slicing tasks. It is suitable for processing meat, fish, vegetables and fruits.

The 67-layer blade has a unique pattern. VG-10 steel with cobalt content is used as the steel core, which ensures excellent hardness (61 HRC) and the knife keeps its sharpness longer. Despite the rigidity of the core, damascus knives are extremely resistant to mechanical effects thanks to the layering.

Thanks to the ergonomic oval handle, Damascus 67 sits perfectly and balanced in the hand, and the owner of the knife has full control over the cooking process.

Damaskus 67 is the preferred tool of every professional or hobby chef.