Blade – The Blade Is 3.7mm Wide At The Spine And Gracefully Tapers To A Point That Is More Durable Than Other Blade Styles. The Dark, Wavy Line You See On The Edge Is A Tool Steel Core Wrapped By A Stainless Steel Jacket With A Pure Nickel Spacer In Between Both.  Handle – Wild Cherry Burl Harvest With A Cast Black Epoxy At The Bolster.


Maintenance Tip
Wash the knife after every use. Dry it well and place it in separate storage.


This 10” Long Chefs Knife Is Designed In The Gyuto Japanese Blade Style. This Knife Will Slice Thinly With A 20° Bevel On The Edge But Will Also Handle Heavy Duties Like Breaking Down Meats, Cabbage Etc. An Exceptional Knife For An Exceptional Patron.


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