The Gyuto knife features a longer blade and a sharper edge than the Santoku. It's a versatile double-bevel knife ideal for cutting meat, fish, and vegetables—making it one of the most commonly used knives in Japanese households. 【Product Specifications】・Core: White #2 Steel (Shirogami No.2)・Cladding: Stainless Steel・Handle Material： Burnt chestnut with plastic collar (PC ferrule)・Blade Finish：Hammered Finish・Blade Type：Double-Bevel Knife 【Knife Dimensions】 ・Knife Length: 350 mm (13.78") ・Blade Length: 210 mm (8.27") ・Blade Height: 45 mm (1.77") ・Blade Thickness: 3 mm (0.12")Weight・145 g (0.32 lb) 【Shirogami No.2】・High-purity, high-carbon steel that is easy to sharpen to a very fine edge.・Known for its sharpness and ease of sharpening, suitable for beginners and professionals alike.・Softer steel makes re-sharpening easier and maintenance simpler.・Prone to rust, so careful maintenance is required. 【Care Instructions】・Wipe the blade dry immediately after use and store it in a dry place.・Avoid leaving the knife wet or soaking it in water — this will cause rust.・Do not use a dishwasher. High heat and moisture can damage the blade.・When storing for long periods, apply a thin layer of camellia oil or food-safe anti-rust oil to the blade.・If rust appears, gently remove it using a rust eraser or fine polishing compound.・Always keep the knife in a dry, well-ventilated area.・Avoid cutting bones, frozen foods, or hard items to prevent chipping or damage to the edge.
