Material
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.
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Description

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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