Japanese Chef's Knife (gyuto) by Kasumi

Price: £110.00

Japanese Chef's Knife by Kasumi

Great utility knife made of stainless steel and high carbon steel. It requires a little maintenance but holds a sharp edge. The beautiful damascus design and the effortless precision cutting will make you fall in love with this knife.

Style:	Gyuto (all purpose chef's knife)
Size:	180 mm
Forging:	Kasumi w/ Damascus
Material:	Stainless Steel & High Carbon Steel
Handle:	Yo-handle (western)

Gyuto is utility knife used similarly to western chef's knives. The differences reside on the sharpness of the blade that allows an effortless and clean cut. This allows the use of a flat blade, since the rocking motion used in western knives is no longer necessary. It has a double edge blade with angles between 15 and 20 degrees, which makes it suitable for either left-handed or right-handed people.

The high carbon stainless steel provides an extra sharp edge with good edge retention and easy maintenance. Even so, it should be cleaned and dried right after use to avoid rusting.

The blade is sharp out the box, so be careful to not cut yourself. It is sharp enough to cut thin slices of tomatoes or paper in a blink. This will save you time and effort in the kitchen, making it faster, and even fun, to prepare your meals.

If well cared for, it can go months without sharpening. When in the need, you can either sharpen it yourself or pay someone to do so. If you don't know how to properly sharpen japanese knives using a wet stone I'd recommend hiring a professional since this is an expensive item. If you want to learn first, try this cheaper Gyutos or this set.

The handle is comfortable and looks like a western-style but is slim like a japanese-style. The lightness of the knife combined with the sharpness of the blade avoids fatigue during long hours of cooking. The damascus finish gives it a beautiful traditional appearance that will surely impress your guests.

This knife is made for people with an intermediate level. The blade requires careful cleaning and drying, but not as much as a pure high carbon blade. Any japanese knife's edge could be ruined by an unreliable sharpening, so you should hire a professional or learn with a cheaper blade.

Except the sharpening, the maintenance can be easily learnt and practiced. With proper care, this knife will last you years and save your from long hours of sharpening. Since it's and all purpose knife, it is useful in any kitchen and can be used in an uncountable number of ways. Overall it's a great knife worth the investment.