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.
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.
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.
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, Black G10 / Mosaic pins Rockwell Hardness...
Weight: 133g/ 4.7oz Blade Length: 210mm/8 Inch Total Length: 340mm/ 13.5inch Steel: 1095 Carbon Steel Spine Thickness above Heel: 2mm Blade Height: 43mm Handle: Ancient Redgum and Red G10/ Black mosaic pins Rockwell...
Weight: 149g/ 5.25oz Blade Length: 210mm/8 Inch Total Length: 340mm/ 13.5inch Steel: AEB-L Stainless Steel Spine Thickness above Heel: 2mm Blade Height: 43mm Handle: Tasmanian Blackwood and Red G10/ mosaic pins Rockwell...