The Japanese chef's knife, or gyuto, holds sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. Gyuto is a basic helper in the kitchen for all cutting, chipping and slicing work. Suitable for processing meat, fish, root and fruits.

The blade of the Clad knife is three-layered, with a cutting edge in the middle and a softer steel alloy on the sides. The cutting joint is made up of AUS-10 steel (58-59 HRC), widely used in the world of Japanese chef knives. The AUS-10 blade is characterized by good wear resistance, which is achieved by adding vanadium to the steel alloy.

The handle of the Senzo Clad knife is made of brown pakkawood of classic shape, with full tang construction, metal transition and rivet fastening.

The blade of the Senzo Clad AUS-10 is almost equal in cutting characteristics to the popular VG-10 steel, but the price of knives is significantly more affordable. Senzo Clad knives are used by both professional and home cooks in many kitchens around the world.