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 blade is made of single layer AUS 8 steel. The addition of molybdenum and vanadium has resulted in a harder (HRC 58) blade that is highly resistant to corrosion and wear.

The dark anti-slip coating on the blade has an antibacterial protection function.

The handle is made of high-quality, durable and non-toxic ABS material and is firmly attached to the blade with three rivets.