Forged High Carbon Steel Chef Knife, Japanese Gyuto Knife
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- HANDMADE FORGED HIGH-CARBON CLAD STEEL - Made of three-layer forged composite steel to make out layers of knives soft and make the core of knives hard. The steel core is 9CR18MOV stainless steel with HRC 58±2 which makes it sharp and durable. Both sides are made of 316L stainless steel, which is anti-rust, and resistant to high temperatures. Great steel for the home chef and pro chef.
- ERGONOMIC OCTAGONAL HANDLE - Crafted from African rosewood and ebony wood which makes it visually pleasing and comfortable to the knife user. The stability of the handle allows the user to control the blade easily. This makes for effective use for precision, and endurance cuts.
- HAND HAMMERED BLADE DESIGN - After the complicated operations：the Quenching - Hammer -Tempering- Clamping Steel - Hammer -Quenching- Tempering And Other Continuous Cycle Operations, it not only increases the density of steel to greatly improve the hardness and toughness of the knives but also forms the forged hammer pattern to highlight the texture of the knife.
- WEIGHT/BALANCE - The balance point runs heel to spine up the billet. Allowing the user a comfortable grip with precise cuts, and less wear and tear on the user's hands. The weight is towards the blade of the knife making for efficient use during rock chopping motion.
The knife is used for promoting kitchen cooking, cutting meat, slicing vegetables, fruits, etc
Please remember: Don’t use it to cut bones or hard food of frozen products as these may detriment the knife's edge.
1 * 8-inch Chef Knife
1 * 8-inch Gyuto Knife
1 * Gift Box
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Looking for more info?
How should I maintain my kitchen knives?
Proper maintenance includes regular honing with a honing steel, hand washing and drying immediately after use, storing them in a knife block or magnetic strip to prevent dulling, and occasional sharpening.
How often should I sharpen my kitchen knives?
The frequency of sharpening depends on how often you use your knives and the type of cutting board you use. As a general guideline, knives should be sharpened every 6-12 months with regular honing in between.
Is this kitchen knife dishwasher safe?
Hand washing is recommended, dishwasher might shorten their lifespan and cutting-edge retention.
Do the blade run through the handle?
Yes, our knife blade extends fully through the handle both in length.
What are the advantages of using high-carbon stainless steel for kitchen knives?
High-carbon stainless steel combines the durability and stain resistance of stainless steel with the superior edge retention and sharpness of high-carbon steel, making it an ideal material for kitchen knives.
What are the benefits of using a knife block or magnetic strip for knife storage?
Knife blocks and magnetic strips keep knives organized and easily accessible while protecting their edges from damage caused by contact with other utensils or surfaces.