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: Blue #2 Steel (Aogami No.2)・Cladding: Stainless Steel・Handle Material： Walnut Octagonal Handle・Blade Finish：Nashiji Finish・Blade Type：Double-Bevel Knife 【Knife Dimensions】 ・Knife Length: 365 mm (14.37") ・Blade Length: 210 mm (8.27") ・Blade Height: 45 mm (1.77") ・Blade Thickness: 2.5 mm (0.10")Weight・167 g (0.37 lb) 【Aogami No.2】・High hardness and excellent wear resistance provide long-lasting sharpness.・Alloyed with chromium, molybdenum, and vanadium to resist rust and chipping.・Popular among professional chefs and knife enthusiasts.・Hardness requires skillful sharpening but delivers outstanding performance when properly maintained. 【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.
