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based off of French chefs knives in the 1880’s it was designed for cutting meat
The VG5 core steel of this knife is clad with stainless steel
he apprenticed under Tadayoshi Tokaji and learnt the traditional free forging techniques of Shikoku Island
These knives come stainless steel clad with a Nashiji finish
Tsunehisa | 440C Damascus Tsuchime | Guyto 210mm | Oak Baikoku VG5 based off of French chefsGyuto The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to meat sword, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyutos generally have thinner blades than a western knife of the same size. This knife is made with san mai construction of 440C core
