KC-950 Gyuto/Chef Knife 180mm / Made in Japan
GYUTO / KC-950 Gyuto/Chef Knife 180mm / Made in Japan
$98.99
Art/Media/Performance/GYUTO
KC-950 Gyuto/Chef Knife 180mm / Made in Japan
Kanetsune / Made in Japan – Gyuto/Chef Knife 180 mm Japanese craftsmanship, beautiful hammered-pattern blade made with DSR-1K6 high carbon stainless steel blade What is Gyu-tou (Butcher Knife,Chef Knife) This type is mainly used to cut apart beef blocks. The reason for this is because this knife is most suited for the pressing technique where maximum weight can be applied. The meat can be cut while applying force by pressing the arch on the tip of the blade. For a large block of meat, if you simply move the blade in a vertical path, even when attempted powerfully, the blade will be caught and stop in the middle. Or, when attempting to slice beef using the slicing technique similar to cutting sashimi, sufficient weight cannot be applied and therefore the meat will not be cut in one swift motion. However, with the pressing technique, the blade can be pushed forward as much as necessary by using the weight and cut apart a large block. It is also good for carving the meat apart from the bone because the tip is very sharp. Furthermore, the common name for this type is chef’s knife, indicating the wide variety of possible application other than meat alone. Knife Type Gyuto / Chef ( For large vegetables and meat. All-purpose Western knife) Blade Material DSR-1K6 High carbon stainless steel Blade Edge Double Edge Handle Plywood (laminated wood) with Plastic Bolster Blade Length 180mm ( 7.1″) Overall Length 305mm ( 12″) HRC 59 – 60 Instructions and Maintenance: Please do not use it to cut bone or frozen foods This is an extremely sharp knife. Please use special care when using and storing it. Please keep it out of children’s reach. Please do not use the knife for purposes other than cooking After use, please hand wash the knife, then wipe it clean and dry with soft clean clothes To maintain satisfactory cutting performance, we recommend re-sharping the knife once or twice per month
