GYUTO KNIFE
The gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.
BLADE & HANDLE
Hinaki-san of Sukenari takes the core ZDP189 and wraps it in a layer of soft stainless steel to protect the inner core and damping factor to the fragile inner core. Of course both layers are fully stainless so maintenance is kept to a minimum. The blade has an even 50/50 bevel and the profile is typical kiritsuke: fairly flat with that great looking and very thin reverse tanto tip. It is one of the hardest alloys used in the manufacturing of kitchen knives. Due to this inherent hardness, in this case between 65 and 66 HRC, this powdered metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
SPECIFICATION
Core Steel: ZDP189
Handle Type: Rosewood
HRC: 65-66
Weight: 4.4oz
Edge Length: 240mm / 9.45″
Bevel Angle Ratio: 50/50