Suwada Gyuto Knife, 180 mm

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The "cow sword" that earns a permanent spot on the board. Gyuto means cow sword, the Japanese take on the Western chef's knife, with an edge that curves a little more toward the ti p than a santoku for rocking and slicing. The blade is a three-layer warikomi construction, a hard VG10 stainless core clad in stainless on the sides and spine, so it takes and holds a keen edge and stays easy to sharpen. The pakkawood handle is light and rounds toward the blade for a comfortable grip in any hand. Japanese gyuto (chef's knife) for meat, filleting, and vegetables 3-layer warikomi blade: VG10 stainless core with stainless cladding Hardness HRC 60, holds its edge and sharpens easily Pakkawood handle, light and easy to grip Blade length: 180mm (7.08"); handle: 115mm (4.52") Show more