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 knife is made of 67-layer steel (61 HRC).

The sophisticated geometry and design of the series ensure that the knife is comfortable to use even for a long time.

A hygienic metal bolster connects the blade to a comfortable G-10 fiberglass handle. The special structure of the handle ensures a firm grip and prevents slipping during operation.