Gyuto 210mm Carbon 1095 #604

 

  • Weight: 143g/ 5.5oz
  • Blade Length: 210mm/8 Inch
  • Total Length: 340mm/ 13.5 inch
  • Steel: 1095 Carbon Steel
  • Spine Thickness above Heel: 2mm
  • Blade Height: 43mm
  • Handle: Blackwood, Electric Yellow G10 / Mosaic pins
  • Rockwell Hardness 61-62 
  •  

     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.

    TASMANIAN BLACKWOOD

    Boasting a variety of colours ranging from light golden-brown to deep brown (sometimes with a reddish tint) and occasionally showing black streaks, the timber radiates a subtle beauty that makes it irresistible to Tasmanian designers. Additional character results from the grain of the wood, which can be straight or wavy with a natural lustre.

     


    Type: 210mm Gyuto




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