Gyuto AUS-10 Pro Series 300mm
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Stainless Steel
Blade Material: AUS10
Blade Finish: Migaki
Blade Hardness: 59HRC (+/-1)
Bevel: Double
Handle: Black Plywood
Bolster: Stainless Steel
Blade Size: 300mm
Heel Height: 60mm
Spine Thickness: 2.40mm
Weight: 315g
Proudly made in Sekji City, Japan, this large chef Gyuto is and ideal work-horse for any home or commercial kitchen that require strength and performance in a fast moving environment. Featuring a full-tang construction on a sharp and forgiving AUS-10 blade, it's sharp and easy to maintain.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Stainless Steel
Blade Material: AUS10
Blade Finish: Migaki
Blade Hardness: 59HRC (+/-1)
Bevel: Double
Handle: Black Plywood
Bolster: Stainless Steel
Blade Size: 300mm
Heel Height: 60mm
Spine Thickness: 2.40mm
Weight: 315g
Proudly made in Sekji City, Japan, this large chef Gyuto is and ideal work-horse for any home or commercial kitchen that require strength and performance in a fast moving environment. Featuring a full-tang construction on a sharp and forgiving AUS-10 blade, it's sharp and easy to maintain.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Stainless Steel
Blade Material: AUS10
Blade Finish: Migaki
Blade Hardness: 59HRC (+/-1)
Bevel: Double
Handle: Black Plywood
Bolster: Stainless Steel
Blade Size: 300mm
Heel Height: 60mm
Spine Thickness: 2.40mm
Weight: 315g
Proudly made in Sekji City, Japan, this large chef Gyuto is and ideal work-horse for any home or commercial kitchen that require strength and performance in a fast moving environment. Featuring a full-tang construction on a sharp and forgiving AUS-10 blade, it's sharp and easy to maintain.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
