Chef's Laundry Gyuto 210mm Stainless Steel #1906

MICARTA (Fabric & Resin)

80 plus Layers of fabric compressed and cured in resin, creates a material that is limited only by the fabric you use. It's durable enough to last generations.

 THE GYUTO

Originally a Japanese interpretation of a French chef's knife, the Gyuto has come full circle now with European, American and Antipodean reinventions of this brilliant Japanese allrounder. The Doveton Fletcher Gyuto is tall, has a flat profile toward the heel for chopping, a large belly for rock cutting and a fine point for precision work. The three attributes that make the Gyuto the only knife you'll need in your kitchen.

1095 CARBON STEEL

Carbon steel is well known to take a sharper edge than most common stainless steels and is easy to sharpen. But like all non-stainless steel blades will oxidize (rust) when damp and exposed to acidic foods. So it’s highly advisable to wipe and dry your knife after use. I recommend storing it on a magnetic knife rack for all to see.  Always take care when cleaning and drying blade, a sharp edge will penetrate the skin long before you have time to react.