Stainless Steel Wa Gyuto by Yoshihiro

Price: £108.99

Stainless Steel Wa Gyuto by Yoshihiro

A delightful addition to any kitchen set, it is certain to impress professionals and beginners alike. With it's stainless steel and traditional design, it combines extreme sharpness with the edge retention and rust resistance of a modern knife.

Style:	Gyuto (all purpose chef's knife)
Size:	210 mm
Forging:	Honyaki
Material:	High Carbon Stainless Steel
Handle:	Wa-handle (japanese)

Gyutos are all-purpose japanese kitchen knives. They can be used in filleting fish, butchering meat or slicing vegetables. They are double beveled similarly to the western cutlery, which makes them also suitable to left-handed people. They are a great addition to any home kitchen.

It incorporates a wa-handle (japanese) made of magnolia wood and in octagonal shape. The bolster, as expected in any fine japanese knife, is made of water buffalo horn but not silky smooth. It has a large grip, making it comfortable in any hand. It is light and well balanced, avoid fatigue after long hours in the kitchen.

The blade is smooth and engraved with japanese characters. Being a 210 mm makes it the right size for an all-purpose knife. It is made of ice hardened high carbon stainless steel high in molybdenum. The ice hardening is a freezing process that makes the steel harder, flexible and sharp. The high carbon allows better edge retention and tensile strength, while the molybdenum contributes with rust resistance.

The edge is sharp out of the box and will keep that way for long periods. It has an easy maintenance and it comes with instructions to help you care for it. Stainless steel won't rust as easily as carbon steel, but shouldn't be left soaking for too long. The sharpening process is easy. 

Filleting salmon or cutting thin slices of vegetable has never been easier. The sharp edge slides effortlessly through the foods without tiring your hand. It's an easy knife for someone who's starting to use japanese knives. It is worth the price.